Name: Broccoli Rabe and Red Bell Pepper Frittata
Yield: Makes 4 servings
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

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.

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 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.
Step 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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes