Broccoli Rabe and Red Bell Pepper Frittata Recipe

Broccoli Rabe and Red Bell Pepper Frittata Recipe

  • 3 tablespoons olive oil
  • 1 red bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 small bunch broccoli rabe, cut into 1 1/2-inch pieces
  • 4 large garlic cloves, thinly sliced
  • 8 large eggs
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup (packed) shredded sharp provolone cheese
  1. Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté bell pepper and onion until soft, about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
  2. Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour egg mixture over. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.
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