Rapini, also known as Broccoli rabe is a member of the tunip family. Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Broccoli Rabe has a nutty, bitter flavor, which is good with sauteed garlic. You can see the long leaves, and small broccoli type heads in the picture below of the uncooked frittata.
Frittatas are so versatile, as you can see, because except for the eggs, you can add any veggies you have in your fridge, and vary the cheeses, as well. This meal comes together so quickly, and tastes so good. Serve the Frittata with a salad, a glass of white wine, and you are good for the evening. We will definitely make frittatas again.
Broccoli Rabe (Rapinini) and Sun-Dried Tomato Frittata
Adapted from Liv Life and Epicurious
Vegetable oil cooking spray
I Tbsp of Smart Balance or butter
1/4 cup onion, finely diced
1 clove, garlic sliced thin
3/4 cup packed fresh spinach, chopped or Broccoli Rabe, blanched and chopped**
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/4 cup grated Asiago or Parmesan
2 tablespoons chopped fresh basil
1/8 teaspoon freshly ground black pepper
Heat oven to 425°F. Coat 1 10” ovenproof skillet with cooking spray and set aside. Heat Smart Balance in the skillet over medium heat. Cook onion and garlic until soft but not brown, about 2 to 3 minutes. Add blanched Broccoli Rabe and cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a large bowl. Stir in sun-dried tomatoes, cheese, basil, Broccoli Rabe mixture, and pepper. Pour the egg mixture into skillet, and bake until puffed and firm in the center, 12 to 14 minutes.
** If you use Broccoli Rabe, blanch in boiling water for 1 minute, and the place in ice water to set the color, then chop in 1’ pieces.