Recipe of the week – Frittata with Broccoli Rabe and Tomatoes

Recipe of the week – Frittata with Broccoli Rabe and Tomatoes

I was away this weekend and did not return until late Sunday afternoon.  Since I didn’t have time to make a big Sunday dinner, I turned to my favorite quick, healthy meal – a frittata.  I took a look in the fridge and came out with broccoli rabe, tomatoes, a bit of basil and some feta cheese.  Voila!  The makings of a yummy frittata.  The acidity of the tomatoes and the feta made it the perfect pairing with the 2013 Twelfth Night Sauvignon Blanc.  A crispy green salad, some crusty bread and dinner was on the table.  Elsa had dibs on the leftovers for lunch this week.  Bon Appétit!

Frittata with Broccoli Rabe and Tomatoes

1 Tablespoon olive oil
1 small onion finely diced
1 small bunch broccoli rabe chopped
1 cup grape tomatoes halved
¼ cup basil chiffonade
½ cup Feta or fresh goat’s cheese
½ cup Gouda or other mild cheese
8 large eggs
Salt  & pepper

Preheat broiler to high.

Heat the olive oil in a 12” sauté pan and add the onion.  Cook until translucent – about 3 minutes.  Add chopped broccoli rabe and cook about 5 minutes.  Add grape tomatoes and basil and cook another 3 minutes.

In a bowl, beat the 8 eggs with salt and pepper.  Pour gently into the sauté pan with the veggies and cook over low to medium heat for about 5 minutes.  Sprinkle the two cheeses over the top and put under the broiler for about 5 minutes until the top of the frittata starts to turn golden.  Remove from pan onto a large plate and cut into wedges.  Serve with a green salad, crusty bread and of course a nice glass of 2013 Twelfth Night Sauvignon Blanc.