Broccoli-Rabe and Ricotta Frittata

1. 1

   Heat the oven to 325.

2. 2

   In a large pot of boiling, salted water, cook the broccoli rabe until almost tender, about 3 minutes.

3. 3

   Drain.

4. 4

   Rinse the broccoli rabe with cold water and drain thoroughly.

5. 5

   Cut the broccoli rabe into 2-inch lengths and set aside.

6. 6

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

7. 7

   In a medium cast-iron or ovenproof nonstick frying pan, heat the oil over moderate heat.

8. 8

   Add the garlic and cook, stirring, until fragrant, about 30 seconds.

9. 9

   Add the blanched broccoli rabe and the remaining 1/2 teaspoon salt and 1/4teaspoon pepper and cook, stirring, for 2 minutes.

10. 10

    Evenly distribute the broccoli rabe in the pan and then add the egg mixture.

11. 11

    Cook the frittata, without stirring, until the edges start to set, about 2 minutes.

12. 12

    Sprinkle the Parmesan over the top and bake until firm, about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.