Frittata With Broccoli Rabe and Sheep Cheese
This warm frittata from "Wine Country Table" makes a nourishing lunch or rustic first course; accompany with a tuft of lightly dressed salad greens, if you like.
Servings: 3 people
- 3/4 lb broccoli rabe tough stems trimmed
- 6 large eggs
- 1/2 cup grated aged ship's milk cheese such as Bellwether Farms Pepato or pecorino romano
- 1 tsp kosher or sea salt
- freshly ground black pepper
- 2 tbsp extra virgin olive oil
Preheat the oven to 400°F (200°C).
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.
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.
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.
TRIMMING TIP: The thick stems of broccoli rabe are often more tender than the thin stems. If a stem feels tough or woody, remove it. Otherwise, just trim any dry ends.