Chef Ferraro: Broccoli and Turkey Sausage Frittata with Roasted Tomato and Arugula


4 egg whites
2 links turkey sausage (small diced and precooked)
cup broccoli florets
cup baby arugula
1 teaspoon extra virgin olive oil
1 teaspoon sherry vinegar
1 tablespoon marinated tomatoes (squeeze out excess oil and roughly chop)
Non‐stick spray
Salt and pepper


1. Preheat oven to 350⁰F.

2. Spray an 8 inch non‐stick oven‐proof pan and place on medium‐high heat.

3. Add a single layer of broccoli, allowing all florets to make contact with pan and season with salt and pepper.

4. Cook florets on high heat for 1 minutes then gently shake pan to mix.

5. Allow broccoli to cook for another minute, caramelizing the florets.

6. Add sausage and eggs; lower heat to medium and continually agitate with rubber spatula till eggs coagulated.

7. Place pan into oven and bake for 3 minutes, and then flip the frittata.

8. In a bowl, toss together arugula, extra virgin olive oil, tomato, and sherry vinegar; season lightly with salt and pepper.

9. Plate frittata and top with arugula.