Frittata with Broccoli Rabe

Ingredients:

1 pound fresh broccoli rabe, blanched

2 cups grated pecorino cheese

1 cup plain bread crumbs

10 large eggs

6 cloves garlic, finely chopped

1/2 cup milk

Extra virgin olive oil

Salt & pepper

Instructions:

Prepare the Broccoli Rabe: Wash and cut the broccoli rabe into small pieces. Blanch it briefly in boiling water.

Combine Dry Ingredients: In a bowl, mix together the bread crumbs, grated pecorino cheese, and finely chopped garlic. Season with salt and pepper to taste.

Mix Eggs and Milk: In a separate bowl, beat the eggs and milk until well combined. Pour this mixture into the bowl with the bread crumbs and cheese, stirring to combine thoroughly. Add 4 tablespoons of extra virgin olive oil and mix again.

Add Broccoli Rabe: Gently fold the blanched broccoli rabe into the egg mixture until evenly distributed.

Preheat Oven: Set your oven to 400°F (200°C).

Cook on the Stove: Heat 1/2 cup of extra virgin olive oil in a 10″ cast iron skillet over medium heat. Once the oil is hot, pour in the frittata mixture and spread it evenly.

Transfer to Oven: Allow it to cook on the stove for about 2-3 minutes, then move the skillet to the upper rack of your preheated oven.

Bake: Bake for approximately 50 minutes, or until the top is golden brown and crispy.

Serve: Remove from the oven and let it cool slightly before slicing and serving.

Notes:

Blanching Broccoli Rabe: Blanching the broccoli rabe helps to soften it and reduce its bitterness. If you prefer a milder flavor, you can blanch it for a little longer.

Cheese Variations: Pecorino cheese is used here, but you can substitute it with Parmesan or any other hard cheese of your choice if desired.

Bread Crumbs: For a different texture, you can use panko breadcrumbs instead of plain breadcrumbs. You might need to adjust the amount of oil if using panko as they absorb less.

Garlic: Finely chop the garlic to ensure it distributes evenly throughout the frittata and releases its flavor well.

Oil Amount: Be cautious with the amount of oil used. The 1/2 cup mentioned is for greasing the skillet and ensuring a crispy base. You may adjust according to your preference or use less oil.

Pan Choice: Using a cast iron skillet is ideal for this recipe as it distributes heat evenly and helps achieve a crispy bottom. If you don’t have one, you can use any oven-safe skillet or baking dish.

Checking Doneness: Cooking times may vary depending on your oven. Check the frittata at the 45-minute mark to ensure it’s cooked through. The top should be golden brown and firm to the touch.

Cooling Time: Let the frittata cool slightly before slicing to help it set and make serving easier.

Customization: Feel free to add other vegetables or herbs to the frittata. Mushrooms, bell peppers, or spinach could be great additions.

Serving Suggestions: This frittata can be enjoyed hot or at room temperature. It pairs well with a fresh salad or a side of fruit for a complete meal.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese?

Yes, you can substitute pecorino cheese with other hard cheeses like Parmesan or Grana Padano.

The flavor may vary slightly, but it will still be delicious.

How do I properly blanch broccoli rabe?

To blanch broccoli rabe, bring a pot of salted water to a boil.

Add the broccoli rabe and cook for 2-3 minutes until bright green.

Immediately transfer it to a bowl of ice water to stop the cooking process, then drain and pat dry.

Can I make this frittata ahead of time?

Yes, you can prepare the frittata ahead of time.

Store it in the refrigerator for up to 3-4 days.

Reheat in the oven or microwave before serving.

What if I don’t have a cast iron skillet?

You can use any oven-safe skillet or a baking dish if you don’t have a cast iron skillet.

Just be sure to preheat your oven to 400°F and adjust the cooking time if needed.

Can I add other vegetables to the frittata?

Absolutely! Feel free to add other vegetables like bell peppers, onions, or mushrooms.

Just make sure they are cooked and drained before mixing them in.

How do I know when the frittata is done?

The frittata is done when the top is golden brown and the center is set.

You can insert a knife or toothpick into the center; it should come out clean.

Can I freeze leftovers?

Yes, you can freeze leftovers.

Allow the frittata to cool completely, then wrap it tightly in plastic wrap and foil.

It can be frozen for up to 2-3 months.

Reheat in the oven from frozen, or thaw and reheat in the microwave.

How can I make this recipe dairy-free?

To make this frittata dairy-free, use dairy-free cheese alternatives and replace the milk with a non-dairy milk such as almond or soy milk.

Can I use a different type of oil?

Yes, you can use other oils like vegetable oil or canola oil if you don’t have extra virgin olive oil.

The flavor might be slightly different, but it will still work.

How do I store leftovers?

Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days.

Reheat it gently in the oven or microwave before serving.