Ingredients
Vegetables and Greens
- 2 C (300g) Yellow Onion, sliced into 1/2 moons (about 1 large onion)
- 1 (215g) Bunch of Broccoli Rabe (or substitute broccolini)
- 2 tsp Fresh Garlic, minced (about two large cloves)
Dairy & Eggs
- 9 Large Eggs
- 3/4 C (200g) Pesto-Spinach Whipped Ricotta
- 3 Tbs Grated Parmesan Cheese (plus more for serving)
Oils & Seasonings
- 3 Tbs Extra Virgin Olive Oil (or unrefined coconut oil)
- 1 tsp Fine Sea Salt
- 1/4 tsp Fresh Ground Pepper
- 1/4 tsp Crushed Pepper Flakes
Instructions
- Preheat Oven: Set your oven to 350°F (180°C) and position the oven rack in the center to ensure even cooking.
- Sauté Onions & Blanch Broccoli Rabe: Heat 3 tablespoons of olive oil in a 10-inch ovenproof skillet over medium heat until shimmering. Reduce heat to low and add the sliced onions. Cook for about 15 minutes, stirring occasionally, until the onions are tender and lightly caramelized. Meanwhile, bring a medium pot half-filled with water to a boil. Blanch the broccoli rabe for 3 minutes, then drain and rinse under cold water to stop cooking. Trim ends and cut into 2-inch pieces, reserving 2-3 full stalks for garnish if desired.
- Mix Egg and Cheese Mixture: In a medium bowl, crack the 9 eggs. Add the pesto-spinach whipped ricotta, sea salt, black pepper, and crushed pepper flakes. Whisk well until the mixture is uniform and slightly frothy.
- Combine & Cook on Stovetop: To the skillet with the softened onions, add the cut broccoli rabe and minced garlic. Stir gently to combine and distribute ingredients evenly. Pour the egg mixture over the vegetables, tilting the pan to ensure even coverage without stirring. Arrange the reserved whole broccoli rabe stalks on top for decoration. Cook the frittata over medium-low heat on the stovetop for 5 minutes to begin setting the edges.
- Bake to Finish: Sprinkle the grated Parmesan cheese evenly over the top of the frittata. Transfer the skillet into the preheated oven and bake for 13-15 minutes, or until a knife inserted in the center comes out clean and the top is lightly golden.
- Serve and Store: Remove the skillet from the oven and slide a knife around the edges to loosen the frittata. Cut into 8 pieces. Serve immediately or at room temperature with extra Parmesan if desired. Store leftovers in a covered container in the refrigerator for up to three days or freeze for up to one month.
Notes
- The pesto-spinach whipped ricotta adds a vibrant, creamy dimension to the frittata; if unavailable, substitute with a homemade or store-bought pesto mixed into ricotta cheese.
- Using a cast iron skillet provides ideal heat retention and even baking but any ovenproof skillet will work.
- Broccoli rabe can be slightly bitter; blanching helps mellow flavors and soften texture.
- For a dairy-free variation, substitute ricotta and Parmesan with dairy-free alternatives and use olive oil.
- Adjust crushed pepper flakes to taste for heat preference.
- Reheat leftovers gently in a skillet or microwave to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
