Spigarello Frittata

“Spigarello, spigarello, spigarellooO!” Isn’t that a word you want to shout in an Italian kitchen? There are two types of people in the world: breakfast fans and everyone else. I’m a creature of habit most mornings, with my local Raging Sage coffee, seasonal fruit, and sourdough toast — homemade, of course — topped with almond butter and jam. Once the weekend hits, however, I like to break the mold.

This recipe for breakfast frittata fits the bill. It’s perfect for brunch, that is when social distancing rules are loosened! If you cannot find spigarello, substitute broccoli rabe or regular broccoli florets. This frittata comes together in about 45 minutes. Serve with a green salad.

Spigarello Frittata

Preheat the oven to 375˚

Make the batter – Whisk together the batter ingredients and let rest for one hour.

Make the frittata – Heat the olive oil in a 12″ non-stick skillet over medium heat. Add the chopped shallot and cook for 3 minutes, add the garlic and potatoes and cook for 15 minutes until the potatoes are just tender. Add the chopped spigarello and cook for an additional 5 minutes. Season with salt and pepper.

Reduce the heat to medium-low. Pour the batter over the vegetables and stir to evenly coat the vegetables with the batter. Cover and cook for 5 minutes. Uncover. Lift one edge with a spatula to check for brownness. 

Cover the skillet and place it in the oven and bake for 5 minutes. Uncover and bake for 7-10 minutes until the frittata is golden brown. Let the frittata cool for 5 minutes before inverting.

Run a silicone spatula around the outside edge of the frittata. Cover the skillet with a serving plate a bit larger than the skillet, then invert the frittata onto the plate.

Cut into wedges and garnish with black Hawaiian salt. Serve warm or at room temperature with a small green salad.

serves 6-8


  • 1 cup garbanzo flour
  • 1 cup of water
  • ½ cup Just Egg
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp of Aleppo pepper


  • 2 tbsp olive oil
  • 4 medium Yukon gold potatoes, peeled and thinly sliced about 3 cups
  • 1 cup chopped spigarello
  • 2 large shallots, chopped, about 1 cup
  • 2 large garlic cloves, minced


  • 1 tsp black Hawaiian salt