Next time you're thinking of making a spinach or broccoli frittata or omelet, consider using broccoli rabe instead for a bolder flavor. This frittata does double duty: It's ideal for either a brunch or a light midweek dinner served with a side salad and toasted Italian bread.
Makes 6 to 8 servings
Frittata
1 medium bunch broccoli rabe, all stems removed
1 1/2 tablespoons olive oil
1 shallot, thinly sliced
2 1/2 cups white button or baby bella mushrooms, sliced
10 large eggs
1/4 cup heavy cream or half and half
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup grated Grana Padano or Reggiano-Parmigiana cheese, divided
1/4 cup finely chopped fresh basil and/or parsley
Grape Tomato Salsa
1 cup grape or cherry tomatoes, halved
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh basil and/or parsley
Preheat oven broiler.
Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes. Drain and plunge into a bowl of ice water. Shocking the rabe will maintain its vivid green color and stop it from cooking. After a few minutes, drain.
Add oil to an 8-inch nonstick skillet over medium-low heat. Add shallot and saute 2 to 3 minutes, or until lightly browned. Add mushrooms and saute 5 to 7 minutes, until lightly browned.
In a large bowl, whisk eggs with cream, salt, crushed red pepper flakes and half the cheese. Pour into the skillet. With a fork, gently move the egg mixture from side to side, allowing the egg to seep to the bottom of the pan. Do this for 5 to 7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the remaining cheese over the top of the frittata.
Transfer the skillet to the oven. Broil for 4 to 5 minutes, or until the top puffs up and turns golden brown. Keep a close eye on it so it doesn't burn. Let cool for a couple of minutes before slicing into wedges.
For the salsa, place all ingredients in a medium bowl and toss well. This can be made ahead of time to allow the flavors to mingle.
Serve the frittata hot or at room temperature with a spoonful of grape tomato salsa on top.
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