Frittata With Broccoli Rabe and Sheep Cheese

by naturecostoreb Admin

INGREDIENTS

  • 3⁄4 pound (375 g) broccoli rabe, tough stems trimmed
  • 6 large eggs
  • 1⁄2 cup (35 g) grated aged sheep’s milk cheese, such as Bellwether Farms Pepato or pecorino romano
  • 1 teaspoon kosher or sea salt
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

INSTRUCTIONS

  1. Preheat the oven to 400°F (200°C).
  2. Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and boil until just tender, about 3 minutes. Drain in a sieve and cool quickly under cold running water. Drain and squeeze well to remove excess moisture. Chop coarsely. Measure out 1 1∕2 cups (250 g) chopped broccoli and reserve the remainder for another use.
  3. In a large bowl, whisk the eggs until blended, then whisk in the cheese, salt, and several grinds of black pepper. Stir in the broccoli rabe. Heat a 10-inch (25 cm) nonstick frying pan over medium heat, then add the olive oil. When the oil is hot, add the egg mixture and use a rubber spatula to spread into an even layer. Reduce the heat to medium-low.
  4. Cook without stirring until the frittata is about two-thirds set, 6 to 7 minutes. Transfer to the oven and bake just until the frittata feels firm on top and has puffed slightly, 9 to 10 minutes. Immediately slide the frittata onto a cutting board or wooden serving board. The frittata should slip out easily, but if not, use a rubber spatula to loosen it. Let cool for 15 minutes, then slice into wedges and serve.
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