Chorizo Frittata with Rapini, Ricotta, & Sage

frittata 1

Chorizo and rapini and ricotta – oh my!  This frittata is delicious, healthy, has a bit of a kick from the chorizo, and goes from countertop to tabletop in under 40 minutes.  Added bonus?  Lunch leftovers!  Serve this deliciously easy dinner with fresh bread and a light mixed greens salad.  Happy and healthy tummies all around!



12 eggs
1 cup milk
2 large links of Chorizo, casings removed
1/8 cup fresh Sage, chopped
About 2 cups Rapini, chopped
About 1 cup of Ricotta, used spoonfuls at a time
Salt & freshly cracked Pepper
Drizzle of EVOO, in pan
Cast iron pan, or one that can be used in oven
Lemon zest, for finishing


Turn convection oven on to 350`


Drizzle EVOO into cast iron pan & warm over medium heat.  Finely chop sage, and add to pan to cook until slightly crispy (about 5 minutes).
sage sage  chopped


Remove sausage from casings, and add to pan.  Cook until browned, separating pieces into small chunks.
casings removed sauteed chorizo


Chop rapini, and then add to sausage mixture.
chopped rapini


Crack eggs into bowl.  Add milk, salt, and fresh pepper to taste.  Beat eggs for about 2 minutes, and then pour into pan.
vqOeaoQp2uLzqAG01PmIRPdtxrfOmvsW7eneWjiayPr7=w1057-h666-no egg pour


Cook over medium heat for about 5-10 minutes, or until the egg mixture begins bubble a little.  Add tablespoon-size scoops of ricotta cheese around the entire frittata.
on stove with ricotta


Place into oven on middle rack, and cook until the frittata sets (doesn’t jiggle in the middle) and the edges are lightly browned, about 20 minutes or so.  Remember that it continues to cook when you remove it from the oven, so don’t overcook.
frittata after cooking


To serve, zest a little Lemon on top, add a few cracks of pepper, and plate it with some fresh crusty bread and light mixed green salad.  Easy peasy & delicious!

 frittata close up2

Mangiamo!  Let’s eat!

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