Recipe: Rapini Frittata with Mozzarella

Serves 6

- 1 bunch (about 1 pound) rapini or broccoli rabe

- 2 tablespoons olive oil

- ½ cup finely chopped yellow onion

- 2 medium cloves garlic, peeled and minced

- ¼ to ½ teaspoon crushed red pepper flakes

- ¼ teaspoon salt

- About ¼ teaspoon freshly ground black pepper

- 5 large eggs

- ¼ cup water

- ¼ to ½ teaspoon hot pepper sauce

- 7 to 8 ounces fresh mozzarella, thinly sliced

- 2 teaspoons lemon juice

1. Start to bring a large pot of water to boil. Cut off and discard the bottom 2 inches of stems before you open the rapini bunch. Chop coarsely, then put into a colander and rinse well. When water comes to a boil, add the rapini and boil 3 minutes. Drain, rinse with cold water and squeeze out the excess moisture. Drain further on a paper towel-lined plate.

2. Heat the olive oil in a broiler-proof 10-inch nonstick skillet over medium heat. Add the onion, garlic and red pepper flakes; sauté just until the onions begin to soften. Add the rapini and cook, stirring occasionally, 5 minutes. Remove from the heat, season with salt and pepper and set aside.

3. Heat broiler. Adjust oven rack so skillet is about 3 inches from the heat source.

4. Whisk together the eggs, water and hot pepper sauce. Return skillet to medium heat and add the eggs. Cook, without stirring, until the bottom browns and the eggs are just beginning to set on top. Remove from the heat.

5. Arrange the mozzarella slices over the top of the frittata. Sprinkle with lemon juice. Place the skillet under the broiler until the cheese is melted, browned and bubbling. Remove from the heat and set on a rack to cool 5 minutes. Liberally sprinkle the top with black pepper before cutting into wedges.

From "The Cheese Lover's Cookbook & Guide" by Paula Lambert