Broccoli-Rabe and Ricotta Frittata - broccoli rabe

Method

• Heat the oven to 325.
• In a large pot of boiling, salted water, cook the broccoli rabe until almost tender, about 3 minutes.
• 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 1/4 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, stirring, until fragrant, about 30 seconds.
• Add the blanched broccoli rabe and the remaining 1/2 teaspoon salt and 1/4teaspoon 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, until the edges start to set, about 2 minutes.
• Sprinkle the Parmesan over the top and bake until firm, about 25 minutes.