Ingredients
- 3/4 pound broccoli Rabe, with tough stems removed
- Nine eggs
- 3/4 cup ricotta (about 1/3 pound)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- Two tablespoons of olive oil
- One clove of garlic, minced
- 2 Tablespoons grated Parmesan
Directions
- Heat oven to 325deg. Cook the broccoli rabe in a large pot with boiling salted water until it is almost tender. This should take about 3 minutes. Drain. Drain. Cut the broccoli into 2-inch-long lengths. Set aside.
- Beat the eggs in a large bowl with the ricotta, 1/4 teaspoon of salt and pepper.
- Heat the oil in a medium nonstick or cast iron frying pan over a moderate flame. Stirring constantly, add the garlic and cook for 30 seconds. Add the blanched broccolini rabe, the remaining 1/4 teaspoon of pepper, 1/2 teaspoon of salt, and the remaining 1/2 tablespoon of salt. Cook, stirring for 2 minutes.
- Add the egg mixture and distribute evenly the broccoli rabe. Cook the frittata without stirring until the edges begin to set up, approximately 2 minutes. Sprinkle the Parmesan on top and bake for about 25 minutes.
Notes
Vegetable Tip
Broccoli Rabe is bitter. It’s usually appealing but can sometimes be overwhelming. The bitterness of broccoli rabe can be tempered by blanching it in salted boiling water for several minutes before preparing the recipe. This trick can be used in almost any recipe.
Pairings suggested
Prosecco is a sparkling Italian wine that comes from the Lombardy region. It makes a surprising accompaniment to frittata. It has a crisp, almost neutral flavor that makes it a versatile wine. It is best to drink it in a tumbler like the Italians.
