Glorioso's Fittata
The humble frittata is a staple of Italy. It is the open-faced and more approachable version of the omelette. The methods and ingredients of cooking the frittata are very casual, as it is something mainly cooked in the home with whatever leftovers are in the refrigerator. It is the quintessentil street food and a staple dish of the poor, since it uses the cheap and humble egg, a perfect source of protein. At Glorioso’s, we’ve created a delicious version that we love, and it features our own Fontina cheese imported from Italy, and our famous family-recipe, fresh Italian sausage made in the store.
This is a perfect dish for a hearty breakfast, for feeding hungry guests for brunch, or for a new twist on dinner. That’s the beauty of the frittata, it’s versatile, easy and delicious.
Glorioso's Frittata
- 12 large eggs
- ½ cup half and half
- ¾ cup Glorioso's Fontina cheese, grated, divided
- Kosher salt and coarsely ground black pepper
- ½ medium onion, chopped
- ½ pound fresh Glorioso's bulk Italian sausage (mild or hot)
- 1 bunch broccoli rabe, coarsely chopped
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Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup fontina; season with salt and pepper and set aside.
Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and sausage and cook, stirring occasionally, until onion is softened and sausage is brown, 6–8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.
Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup fontina; broil until top is golden brown and center is set, about 4 minutes longer.
Cut frittata into wedges and serve warm or room temperature.