Saturday Beefcake: Frittata di Cime di Rapa e Ricotta Salata

Fine sea salt
1/2 pound broccoli rabe, leaves separated and roughly chopped, stalks trimmed and thinly sliced, florets cut in half, or quartered, if large
6 large eggs
3 1/2 ounces ricotta salata, finely grated (1 cup plus 2 1/2 tablespoons)
Generous pinch freshly ground white pepper
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced




Bring a large pot of salted water to a boil; add broccoli rabe and cook, covered, until tender, about 5 minutes. Drain well.
Heat broiler. In a medium bowl, beat together eggs, cheese and white pepper.

Heat oil in a 9-inch nonstick skillet over medium-high heat; add onion and generous pinch salt, reduce heat to low and cook, stirring occasionally, until softened, about 7 minutes.




Add broccoli rabe to skillet, increase heat to high and cook for 2 minutes more. Whisk together egg mixture once, then add to skillet. Using a heatproof rubber spatula, stir together eggs and broccoli rabe mixture until frittata begins to set, 1 to 2 minutes, then gently press top with spatula. Reduce heat to low and cook until frittata is mostly set, about 10 minutes more.




Using the spatula, loosen edges of frittata; invert onto a plate, then slide back into skillet. Broil until frittata is cooked through and top is golden, 2 to 3 minutes. Serve warm or at room temperature.



This recipe was stolen from LaCucinaItalianamag.com and, while it is excellent, we thought the presence of Anthony Catanzaro would make it even tastier. Hats off to Anthony for continuing to look good and bringing on the tasty experiences.