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). 

RAPINI & RADISH FRITTATA

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).

TOMATO-BASIL SALSA

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.