FRITTATA****Rapini Frittata

By

22/04/15-Nice and easy if you've got leftover roasted rapini.

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  • 1

Ingredients

  • 2 eggs
  • 1 serving leftover roasted rapini with chilies and garlic
  • 1 teaspoon olive oil, if needed (it wasn't)
  • 100 calories or less of cheese of choice - fresh mozzarella, provolone, Kraft Italiano Four-Cheese Blend, goat cheese, parmesan or pecorino, etc.
  • Squeeze of fresh lemon juice - I didn't try this, but I think I'd like it, although after the frittata comes out of the oven, to serve

Preparation

Step 1

Preheat the broiler.

Heat the rapini in a non-stick skillet over medium heat for a couple of minutes. Whisk the eggs and pour over the rapini, adding salt and pepper to taste if needed.

Cook over medium heat until the bottom is golden and the top is just set, 2 or 3 minutes.

Remove from heat, top with the cheese and sprinkle with the lemon juice.

Run under the broiler to melt and brown the cheese, as needed.

Nutrition Facts
1 Serving

Calories 323.5
Total Fat 23.6 g
Saturated Fat 4.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 380.0 mg
Sodium 149.5 mg
Potassium 12.0 mg
Total Carbohydrate 4.5 g
Dietary Fiber 3.1 g
Sugars 0.0 g
Protein 21.3 g

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