My dad made my mother breakfast in bed every Sunday. It wasn’t fancy—Bisquick biscuits, scrambled eggs and canned orange juice—but she wasn’t picky. She got to lie in bed for a quiet hour or two with a tray over her lap and the Sunday paper and her coffee. I’m pretty sure it was the highlight of her week. If you’re within cooking distance of your own Mom, or your kids’ Mom, consider pampering her on Mother’s Day with a warm, cheesy frittata. Whether served in bed or at the table, it’s a treat.
This recipe, from Wine Country Table, calls for broccoli rabe but it’s asparagus season. Feel free to substitute ¾ pound fresh asparagus for the broccoli rabe. Parboil the spears briefly first, then slice, reserving a few whole skinny spears for the top.
The nice thing about a frittata is that it works for breakfast, brunch or lunch. And I think it’s better when it’s not hot so you can make it at your house and take it to Mom’s. Any sheep’s-milk cheese that’s firm enough to grate will work.
Frittata with Broccoli Rabe
(or Asparagus) and Sheep Cheese
Frittata worthy: Central Coast Creamery Ewereka
Serve with a tuft of lightly dressed salad greens, if you like. Slice any leftover frittata and tuck inside a baguette with some soft lettuce and a swipe of mayonnaise.
¾ pound broccoli rabe, tough stems trimmed
6 large eggs, beaten
½ cup grated aged sheep’s milk cheese, such as Manchego, Ewereka or pecorino romano
1 teaspoon kosher or sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
Preheat the oven to 400°F.
Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and boil until just tender, 2 to 3 minutes. Drain in a sieve and cool quickly under cold running water. Drain and squeeze well to remove excess moisture. Chop coarsely. Measure out 1-1/2 cups of chopped broccoli rabe and reserve the remainder for another use.
In a large bowl, whisk together eggs, cheese, salt, and several grinds of black pepper. Stir in the broccoli rabe.
Heat a 10-inch nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the egg mixture and use a rubber spatula to spread into an even layer. Reduce the heat to medium-low. Cook without stirring until the frittata is about two-thirds set, 6 to 7 minutes. Transfer to the oven and bake just until the frittata feels firm on top and has puffed slightly, 9 to 10 minutes.
Immediately slide the frittata onto a cutting board or wooden serving board. The frittata should slip out easily, but if not, use a rubber spatula to loosen it. Let cool for 15 minutes, then slice into wedges and serve.
Trimming Tip: Broccoli rabe’s thick stems are often more tender than the thin stems. If a stem feels tough or woody, remove it. Otherwise, just trim any dry ends.
Makes one 10-inch frittata, to serve 2 or 3