Broccoli Rabe Frittata with Chevre

Sorry, Omelet, but I think frittatas have you beat all around. Not only are they far easier to pull together, but I think they also taste better and are much prettier. You can have them warm or at room temperature, and I'm not sure how many times I've ever thought to myself, "Gee, that other half of my omelet is just beautiful and will make for a great snack later!" Maybe some of you out there disagree, and that's all good, but I'm not sure I will ever attempt another omelet again. I'm horrible at it, and I've concluded there's just no reason for me to.

I decided to switch things up and make this frittata as an individual portion (albeit a sizeable one!) in a 7" skillet. Whenever I've made frittatas, I've used 6 or 7 eggs, and in this case I wanted to see what would happen with 3. The results were perfect - this was my breakfast and afternoon snack and I was sad when it was over. Substitute any green you want if you don't care for broccoli rabe. We've been eating a lot of it around here and I'm pretty taken with it, myself.

                    3 eggs

                    5 tablespoons olive oil

                    1/2 shallot, finely chopped

                    2 cups broccoli rabe, stemmed and torn or chopped coarsely

                    1/4 cup chevre (goat cheese)

                    salt and pepper

Preheat the broiler to 425 and place a rack on the top shelf of your oven.

Heat 2 tablespoons of the oil in a skillet over medium heat and saute the shallots until soft. Add the broccoli rabe and a tablespoon of water and cook, stirring occasionally, until wilted and bright green. Set aside.

Beat the eggs with salt and pepper to taste. Heat the remaining oil in a 7" ovenproof skillet over high heat. Add the eggs and immediately turn the heat down to low. Let the eggs cook undisturbed until the bottom has set. Then use a spatula to pull the eggs away from the rim and let the loose eggs run under. 

Arrange the broocoli rabe, shallots, and goat cheese over the top and flash broil the frittata just to set it's surface, a minute at most.

Makes one 7" frittata.

Teensy Weensy Vegetable Frittatas with Parmesan

 

How delightful are these little guys? I mean, really. Aren't they just oozing with charm? I had to gasp for air upon spotting them over at What's Gaby Cooking. Frittatas baked in a muffin tin. How brilliant! These inspire me to...have a picnic at the beach (or on the grass in our yard), host a beautiful brunch, and/or keep some in the fridge for a quick and easy breakfast a la "grab 'n go". Not only are they perfectly dreamy, they're quite practical as well. Making these clever gems was as easy as dicing up some veggies and beating some eggs. Bonus: they're perfect for those vegetables in the fridge that would love to be able to say they did something with their lives. Just throw in whatever you've got. I can't wait to make some with chiles serranos and cheddar cheese, two ingredients I'm never without.

                    1 red bell pepper, diced

                    1 yellow bell pepper, diced
                    1 zucchini, diced
                    1 small onion, diced
                    2 tablespoons olive oil

                    1 cup Parmesan cheese

                    10 eggs
                    2 tbsp chives
                    salt and pepper to taste

Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Saute the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sauteed vegetables to individual muffin molds.

In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives. Fill the remaining area in the muffin tin with the egg and stir the ingredients together.  Sprinkle the top with the Parmesan cheese. Bake in the oven for 10-12 minutes until the eggs are completely set. Serve warm or cold. 

Makes twelve miniature frittatas.

From Gaby Dalkin, What's Gaby Cooking.