Ingredients
¾lbbroccoli rabe
9eggs
¾cupricotta,(about ⅓ lb)
¾tspsalt
½tspfresh ground black pepper
2tbspolive oil
1clovegarlic
2tbspgrated parmesan
Preparation
Heat the oven to 325 degrees F.
In a large pot of boiling, salted water, cook the broccoli rabe for about 3 minutes until almost tender. Drain.
Rinse the broccoli rabe with cold water and drain thoroughly. Cut the broccoli rabe into 2-inch lengths and set aside.
In a large bowl, beat the eggs with the ricotta and ¼ teaspoon each of the salt and the pepper.
In a medium cast-iron or ovenproof nonstick frying pan, heat the oil over moderate heat.
Add the garlic and cook for about 30 seconds, stirring, until fragrant.
Add the blanched broccoli rabe and the remaining ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring, for 2 minutes.
Evenly distribute the broccoli rabe in the pan and then add the egg mixture.
Cook the frittata, without stirring for about 2 minutes until the edges start to set.
Sprinkle the Parmesan over the top and bake for about 25 minutes until firm.
