assemble the following ingredients before you begin cooking :

1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped
8 ounces sweet or hot Italian sausage, removed from casings
1 tablespoon olive oil
1 large garlic clove, thinly sliced
1/2 teaspoon kosher salt
2 1/2 cups cooked thin spaghettini
4 ounces Italian Fontina or Monterey Jack, cut into 1/3-inch cubes
8 large eggs, lightly beaten

Cooking Recipe:

Preheat oven to 400 degrees F.

Cook broccoli rabe in boiling salted water 5 minutes, then drain (the part where it exits) in a colander.

Meanwhile, cook sausage meat in an ovenproof, 8 to 10-inch, heavy skillet (preferably cast iron) over moderately high heat, breaking up meat with a spoon, until browned and crisp. Transfer with a slotted spoon to a large bowl and drain off excess oil from pan.

Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli rabe and cook, stirring, 3 minutes. Add salt, then pepper, to taste. Add to sausage with spaghetti, cheese, and eggs. Toss well and spoon mixture into skillet, spreading to smooth top.

Bake in middle of oven until center is set but still moist, 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.