From the Kitchen of Dean Cacciatore: Broccoli Rabe and Sweet Onion Frittata
Quite possibly the perfect dish! When my grandmother would make this, she would set it on the counter and by the end of the day, it would be gone! She made hers with garden peppers and onions, but there are endless things you can add to the omelet. It can be served at breakfast, brunch, lunch, dinner, or anytime. Packed with protein and nutrients, it’s a complete meal in one wedge. Buon Appetito!
- 12 large eggs
- ½ cup whole milk
- ¾ cup grated white mild cheddar, divided
- Kosher salt and coarsely ground black pepper
- 4 tablespoons extra virgin olive oil
- 4 sweet medium onion, sliced
- 1 bunch broccoli rabe, coarsely chopped (Any vegetable or meat may be substituted based on preference and availability.)
- 4 large basil leaves
- 1 teaspoon dried thyme
- Pinch of ground nutmeg
Preheat broiler. Whisk eggs and milk in a medium bowl. (Note: do not over mix the eggs as it will cause your omelet to proof in broiler and then become dense when sitting.) Mix in ½ cup cheddar; season with salt and pepper, pinch of nutmeg and set aside.
Heat oil in a large skillet, preferably cast-iron, over medium heat. Add 2 T olive oil, onion and cook and dried thyme, stirring occasionally, until onion is softened. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.
Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar cheese; broil until top is golden brown and center is set, about 4 minutes longer. Lay fresh basil leaves on top and let rest for 2-3 minutes before cutting Cut frittata into wedges and serve warm or room temperature.