Broccoli Rabe & Fresh Ricotta Frittata

Serves 8

Music Pairing: Beautiful Day by U2

This recipe tugs at my heart a lot with Easter approaching in a few days. I first made this to celebrate the holiday with my family in 2011. That was the last Easter Mikey was alive. It also happens to be the last Easter we were with my Uncle John who passed away just last month. I don’t say this to cast a sad shadow on this recipe. It is quite the opposite for which I’m sharing this bit of information. I’ve been thinking back to that last Easter meal with everyone gathered around my table at the old apartment, and I’m incredibly thankful we all rallied to make it happen. As you gather with family and friends this weekend, remember to be thankful for the moments you have with them. And remember to tell them how thankful you are to have them in your lives.

1 small bunch (12 ounces/336 grams) broccoli rabe

12 large eggs

Fine sea salt and freshly ground black pepper

1 ⁄ 2 cup (100 grams) Creamy Homemade Ricotta (page 32 in Homemade with Love)

1 tablespoon (15 ml) extra-virgin olive oil

Fill a 4-quart pot with water and bring to a boil. Fill a large bowl with ice water and set aside. Meanwhile, trim the tough bottoms off of the broccoli rabe. Add the broccoli rabe to the pot and cook until it starts to turn a bright green, about 2 minutes. Drain the broccoli rabe and plunge it into the bowl of ice-cold water to stop the cooking process. Wrap the broccoli rabe in a cloth towel or paper towels, and set it aside to let the towel absorb any excess water.

In a large bowl, beat the eggs well. Season them with salt and pepper to taste.

Preheat the oven to the broiler setting.

Add the olive oil to a 10-inch (25-cm) cast-iron skillet and place it over medium heat until the oil is shimmering. Add the broccoli rabe and pour in the eggs and let them cook undisturbed until the edges are set, about 1 minute. Slip a rubber spatula under the sides and tilt the pan to help the uncooked egg run underneath. Repeat this all around the edge of the pan until the top is wet but no longer runny.

Drop dollops of ricotta on top. Place the skillet under the broiler, and cook until the top puffs up and is golden and bubbly, 1 to 2 minutes, keeping a close eye so it doesn’t burn.

Remove the pan from the oven, cut into 8 wedges, and serve immediately.