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Broccoli Rabe-and-Potato Frittata

  • ACTIVE: 40 MIN
  • SERVINGS: 10

Chef Chris Cosentino's grandmother would bake spinach-stem frittatas at night to serve at breakfast the next morning. Cosentino serves his frittatas cold or at room temperature as an antipasto or a main course. "Bottom line," the chef says, "they're versatile."

  1. 1/4 cup fresh bread crumbs
  2. 2 tablespoons pure olive oil
  3. 2 medium Yukon Gold potatoes (1/2 pound), sliced 1/4-inch thick on a mandoline
  4. 2 garlic cloves, thinly sliced
  5. 1 pound broccoli rabe, cut into 1/2-inch pieces
  6. 1/4 cup extra-virgin olive oil
  7. 14 large eggs, beaten
  8. Salt and freshly ground pepper
  1. Light a grill. When the coals are hot, set a deep, 10-inch cast-iron skillet on the grill. Add the bread crumbs to the skillet and cook, stirring, until golden brown and crisp, about 4 minutes. Spread the bread crumbs out on a plate and let cool.
  2. Add the pure olive oil to the skillet and heat until shimmering. Add the potato slices in a single layer and cook until just tender, turning once, about 6 minutes. Add the garlic to the skillet and cook, stirring, for 1 minute. Add the broccoli rabe in batches, stirring each batch until wilted before adding more. Stir in the extra-virgin olive oil and heat until sizzling.
  3. Season the eggs with salt and pepper. Pour them into the skillet and cook, stirring gently, until beginning to set, about 1 minutes.
  4. Cover the grill and cook the frittata for 6 minutes. Scatter the bread crumbs on top of the frittata, cover the grill and cook for about 5 minutes longer, until the eggs are firm. Let cool for 5 minutes, then invert the frittata onto a plate. Cut into wedges and serve.
Make Ahead The frittata can be prepared up to 4 hours ahead. Serve hot or at room temperature.


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