Broccoli Rabe And Red Bell Pepper Frittata

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1		Red bell pepper - thinly sliced
1		Onion - thinly sliced (medium)
1		Small bunch broccoli rabe - cut 1 1/2" pieces
4		Garlic cloves - thinly sliced (large)
8		Eggs (large)
3 tablespoons	45ml	Chopped fresh oregano
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne pepper
1 cup	146g / 5.1oz	Shredded sharp provolone cheese - (packed)

Recipe Instructions

Preheat broiler. Heat oil in large ovenproof skillet over high heat. Saute 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.

Source:
Bon Appetit, September 2003

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