Broccoli Rabe Frittata

Source: EatingWell Magazine

Serving size: 1 small 'pie' slice

Servings per recipe: 6

This unique combination of broccoli, rabe and turnips is sure to delight in this light spring frittata!

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Ingredients

  • 8 ounces broccoli rabe (about ½ bunch) or broccolini, trimmed
  • 2 teaspoons minced garlic
  • ½ teaspoon salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 3½ cups shredded peeled turnips
  • ½ cup chopped onion
  • 8 large eggs
  • 2 large egg whites
  • ¼ cup low-fat milk
  • ½ cup shredded Cheddar cheese

Materials

Large pot, large bowl, large skillet, medium-size bowl, cheese grater

Instructions

  1. Preheat oven to 425°F.
  2. Bring a large pot of water to a boil. Add broccoli rabe and cook until tender, about 5 minutes for broccoli rabe. Drain well. Transfer to a large bowl and toss with garlic and ¼ teaspoon salt. Set aside.
  3. Heat 1 tablespoon oil in a large ovenproof nonstick skillet over medium heat. Add turnips, onion and the remaining ¼ teaspoon salt. Spread and pat the mixture into an even layer; cook, without stirring, for 2 minutes. Pat the mixture into an even layer and continue cooking, without stirring, for 2 minutes. Stir again, spread back into an even layer and cook until mostly golden brown, 2 to 4 minutes more. Transfer to a plate.
  4. Whisk eggs, egg whites and milk in a medium bowl. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over the eggs. Top with cheese, then the broccoli rabe (or broccolini).
  5. Transfer the pan to the oven. Bake the frittata until set, about 15 minutes. Remove from the oven and let stand 5 minutes. To release the frittata from the pan, run a flexible rubber spatula along the edges then underneath, until you can slide it out onto a cutting board or serving plate. Cut into wedges and serve.

More About Broccoli Rabe

How to Select

Choose firm, green, small stems with compact heads. The florets should be tightly closed and dark green, not open or yellow. Avoid ones with leaves that are wilted or yellowing.

How to Store

Store broccoli rabe in a plastic bag in the refrigerator for up to 5 days.

How to Prepare

Rinse in cold water and chop. Blanch just before cooking to make it less bitter. Steam, microwave, or boil in water or chicken stock for more flavor. Stir-fry or sauté with garlic and olive oil. Serve over pasta with other vegetables or meat.