Rapini & Radish Frittata

Forget spinach and kale, if you want a full-flavored frittata, broccoli rabe's your green. A frequent player in Mediterranean cooking, broccoli rabe (also raab or rapini) is not to be confused with the tree-like vegetable that shares its name -- it sports a pungency that aligns it more closely with turnip or mustard greens. Its distinct flavor is a hard sell to some palates, but a quick blanch or saute is all it takes to knock its raw bitterness down a few notches. 

Eggs are a perfect platform for rapini to shine, and here it gets cozy with peppery radishes in a frittata spiked with two more flavors of the Mediterranean: basil and feta. Dense and favor-loaded, the dish maintains its character served warm, at room temperature, or even cold the next day. (It's especially delicious topped with fresh tomato-basil salsa). 


1 large bunch rapini (broccoli rabe), stems removed
1 1/2 Tbsp olive oil
1/2 red onion, thinly sliced
5 to 6 small radishes, thinly sliced
5 eggs
1/4 cup buttermilk
Sea salt
Dash crushed red pepper flakes
1/4 cup crumbled feta 
1/3 cup fresh basil, finely chopped

Turn on broiler. Bring a pot of water to boil and add rapini. Cook for 2 minutes, drain, and transfer to ice bath to shock it. Drain again and squeeze out the water. 

Heat oil in medium cast-iron or ovenproof skillet over medium. Add onion and saute until softened and lightly brown, about 2 to 3 minutes. Add blanched rapini and sliced radishes to the onions. Cook for a few minutes until just warmed through (radishes should still be mostly crisp).

In a medium bowl, whisk 5 eggs with buttermilk, basil, feta, salt and a dash of crushed red pepper flakes. Pour into skillet and stir gently to allow the eggs to seep over and around the veggies. Cover and cook for about 5 minutes. When crust has formed around the edges and eggs are nearly set (you can tell by giving the skillet a jiggle), transfer skillet to oven and broil for 4 to 5 minutes until eggs puff up and the top turns golden brown.

Cool briefly before cutting into wedges. Serve warm or at room temp with fresh tomato-basil salsa (recipe below).


1 large beefsteak tomato, diced
1 Tbsp olive oil
Black pepper, to taste
Sea salt, to taste
1/3 cup fresh basil, finely chopped

Combine all ingredients in a bowl and toss well. Prepare in advance to allow flavors to meld.


  1. I'm such a fan of rapini, and enjoy making a frittata often because it's so quick and easy to throw together. Looking forward to trying your version soon.

  2. This comment has been removed by the author.

  3. Prettiest fritatta I've ever seen...looks scrumptious!

  4. AnonymousJuly 31, 2012

    I LOVE broccoli rabe, which is why I grew this summer, but MY rabe looked nothing like the juicy, broccoli-esque tidbits I've purchased from Whole Foods over the years. The actual rapini from my garden was seriously spicy stuff with no tender shoots, only bitter leaves.

    Only the spec-like cabbage beetles seemed to love, or even like, it.

    The visitors to my chef-friendly garden spit my poor rapini out (as inedible the Catalogna I grew a few beds over) and wondered what the heck I was doing with such icky green stuff. As a veggie gardener, the reviews were like insults aimed at my very own children, but I agreed with them nonetheless - the rabe was crap.

    So this pizza looks delicious and when I get over my own tumultuous relationship with my own rapini, I will make definitely it. I might be the only one at the table, but such is life in http://themuddykitchen.com/

    Thanks for the lovely and inventive R&R recipe. I will pass it on to my finest pizza-making friends and my bitter-greens-loving crew!


    1. Cheers to you for the growing attempt, Jennifer! And thanks for such a lovely note.

  5. Looks amazing! Will try it..no excuse as I live by mediterranean Sea in beautiful southern Spain....congrats..your pics are lovely..x
    Eleonore from foodrustic.blogspot.com