Broccoli Rabe-and-Potato Frittata

1. 1

   Light a grill.

2. 2

   When the coals are hot, set a deep, 10-inch cast-iron skillet on the grill.

3. 3

   Add the bread crumbs to the skillet and cook, stirring, until golden brown and crisp, about 4 minutes.

4. 4

   Spread the bread crumbs out on a plate and let cool.

5. 5

   Add the pure olive oil to the skillet and heat until shimmering.

6. 6

   Add the potato slices in a single layer and cook until just tender, turning once, about 6 minutes.

7. 7

   Add the garlic to the skillet and cook, stirring, for 1 minute.

8. 8

   Add the broccoli rabe in batches, stirring each batch until wilted before adding more.

9. 9

   Stir in the extra-virgin olive oil and heat until sizzling.

10. 10

    Season the eggs with salt and pepper.

11. 11

    Pour them into the skillet and cook, stirring gently, until beginning to set, about 1 minutes.

12. 12

    Cover the grill and cook the frittata for 6 minutes.

13. 13

    Scatter the bread crumbs on top of the frittata, cover the grill and cook for about 5 minutes longer, until the eggs are firm.

14. 14

    Let cool for 5 minutes, then invert the frittata onto a plate.

15. 15

    Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.