Broccoli Rabe and Ricotta Frittata

  • Active Time 10m
  • Total Time 35m

Serves 4

Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here, ricotta mellows the bite of broccoli rabe.

ingredients

  • For the Rabe:
  • 3/4 pound broccoli rabe, tough stems removed
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • For the Frittata:
  • 9 eggs
  • 3/4 cup ricotta (about 1/3 pound)

  • 2 tablespoons grated Parmesan cheese

directions

FOR THE RABE:
Heat the oven to 325 degrees F. In a large pot of boiling, salted water, cook the broccoli rabe until almost tender, about 3 minutes. Drain. Rinse the broccoli rabe with cold water and drain thoroughly. Cut the broccoli rabe into 2-inch lengths and set aside. In a medium cast-iron or ovenproof nonstick frying pan, heat the oil over moderate heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the blanched broccoli rabe and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, for 2 minutes.

FOR THE FRITTATA:
In a large bowl, beat the eggs with the ricotta and 1/4 teaspoon each of the salt and the pepper.

TO ASSEMBLE:
Evenly distribute the broccoli rabe in the pan and then add the egg mixture. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Sprinkle the Parmesan over the top and bake until firm, about 25 minutes.

Broccoli rabe is, frankly, bitter; usually appealingly so, but sometimes the bitterness can be overwhelming. Blanching the vegetable in boiling salted water for a few minutes before proceeding with the recipe tempers its strength. The trick, used here, can be applied to almost any dish.

WINE RECOMMENDATION:

Prosecco, a sparkling wine from Italy's Lombardy region, makes an unexpected accompaniment to this frittata. The wine has a crisp and almost neutral taste, making it very versatile with food. Drink it from a tumbler, as the Italians do.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2951

nutrition information per serving

311 calories; 22g total fat; 492mg cholesterol; 698mg sodium; 7g carbohydrates; 0g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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