F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Broccoli Rabe-and-Potato Frittata

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 10
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.