Roasted Broccoli, Sausage, and Goat Cheese Frittata
I used to have a love-hate relationships with frittatas. They’re so versatile and the perfect way to use up almost anything in the fridge, but there’s no less than a million recipes on the internet with wildly different instructions. I would end up with a frittata that’s still raw in the middle and burnt and rubbery around the edges. No thanks! This is foolproof and perfect for beginners because we’re using the baked frittata method versus the stovetop frittata method. For my favorite stovetop recipe, I’d point you here.
This recipe is written for an 8″ cast iron skillet – perfect for two people plus a bit of leftovers. You can easily scale it to a 10″ or 12″. My rough rule of thumb is one additional egg plus one additional teaspoon cream for every additional inch of pan diameter.
- Small head of broccoli, stems discarded, cut into small florets
- Olive oil
- Fine sea salt
- Freshly cracked black pepper
- 1/2 white or yellow onion, diced
- 6 oz ground italian sausage
- Pinch of red pepper flakes
- 8 large eggs
- 2 tbsp heavy cream
- 1 tsp dijon mustard
- 3/4 cup goat cheese, broken up into large chunks, divided
- Nonstick cooking spray
- Optional, for serving: chopped fresh parsley, chili onion crunch (such as Trader Joe’s)
- Preheat the oven to 425 degrees and place the rack in the center of the oven.
- Line a baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread the broccoli out in an even layer. Roast until the edges are crispy, approximately 15-20 minutes. Set aside and reduce the oven temperature to 375 degrees.
- Add a tablespoon of olive oil in the cast iron skillet over medium-high heat. Add the onion and saute until the onion is softened, 2-3 minutes. Add the sausage and red pepper flakes and cook, breaking up the sausage with the back of a wooden spoon, until the sausage is cooked through, 4-5 minutes. Transfer the sausage mixture to a plate or bowl and let the empty skillet cool for a few minutes.
- In a large bowl, whisk together the eggs, heavy cream, dijon mustard, salt, and several turns of freshly cracked pepper. Stir in the broccoli, sausage mixture, and half of the goat cheese.
- Transfer the egg mixture into the skillet. Top the eggs with the remaining goat cheese.
- Carefully transfer the skillet to the oven and bake for approximately 20-25 minutes, until the eggs are puffed and the center of the frittata jiggles only slightly when you shake the pan. Remove the skillet from the oven and let cool – the eggs will continue to cook and set up a bit due to the residual heat in the pan.
- Top with fresh parsley and the chili crunch. Cut into wedges and serve.