Broccoli Rabe and Red Bell Pepper Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Crusty French rolls and steamed new potatoes tossed with butter and chervil. Dessert: Meringues filled with purchased lemon curd and sprinkled with blueberries. Ingredients:
3 tablespoons olive oil |
1 red bell pepper, thinly sliced |
1 medium onion, thinly sliced |
1 small bunch broccoli rabe, cut into 1 1/2-inch pieces |
4 large garlic cloves, thinly sliced |
8 large eggs |
3 tablespoons chopped fresh oregano |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon cayenne pepper |
1 cup (packed) shredded sharp provolone cheese |
Directions:
1. Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté bell pepper and onion until soft, about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
2. Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour egg mixture over. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.
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