Broccoli Rabe And Red Bell Pepper Frittata

By á-174942

Ingredients

• 3 tablespoons olive oil
• 1 red bell pepper thinly sliced
• 1 medium onion thinly sliced
• 1 small bunch broccoli rabe cut 1 1/2" 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 shredded sharp provolone cheese - (packed)

Details

Servings 4

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.

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.

This recipe yields 4 servings.

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.