Broccoli Rabe Frittata with Pesto Ricotta
A flavorful, healthy frittata recipe for brunch or dinner: Broccoli Rabe Frittata with Pesto Ricotta is packed with veggies and comes together with ease. Make the Pesto-Spinach Whipped Ricotta at least three days ahead for meal prep. vegetarian + gluten free
Servings 8 Servings
- 3 Tbs Extra Virgin Olive Oil or unrefined coconut oil
- 2 C (300g) Yellow Onion about 1 large onion cut into 1/2 moons
- 1 (215g) Bunch of Broccoli Rabe or sub broccolini
- 9 Eggs large
- 3/4 C (200g) Pesto-Spinach Whipped Ricotta *see note
- 1 tsp Fine Sea Salt
- 1/4 tsp Fresh Ground Pepper
- 1/4 tsp Crushed Pepper Flakes
- 2 tsp Fresh Garlic minced, about two large cloves
- 3 Tbs Grated Parmesan Cheese see note** + more for serving
Preheat oven to 350F (180C) and set oven rack in the center.
In a 10" (25cm) oven proof skillet (I use cast iron), heat the olive oil until shimmering. Turn heat down to low and add the onions. Cook the onions, stirring occasionally for about 15 minutes, or until tender and slightly darker in color. While the onions are cooking, fill a medium stock pot 1/2 full with water. Bring to a boil. Once boiling, add the broccoli rabe or broccolini and blanch for 3 minutes. Drain and run cold water over the broccoli. Trim ends, then cut into about 2" (5cm) lengths, reserving 2-3 full stalks to add to the top for a pretty presentation (optional). Set aside.
Crack the eggs into a medium mixing bowl, add the pesto-spinach whipped ricotta, salt, pepper, and pepper flakes. Using a whisk, whip the egg mixture until the ingredients are distributed and come together. Set aside.
Once the onions are tender, add the cut broccoli, and garlic and push the ingredients around in the pan to evenly distribute them. Pour the egg mixture evenly over the top and shake the pan to fill in any gaps. Do not stir. Arrange the full stalks on the top (if using), just laying on the top and gently nudging into the egg mixture. Cook on the stove top for 5 minutes on medium low. Sprinkle the parmesan cheese** over the top and slide into the oven. Bake for 13-15 minutes until a knife inserted into the center comes out clean and the top is slightly golden.
Slide a knife around the edge of the frittata and cut individual pieces. Serve immediately or at room temperature. Store in a covered container in the refrigerator for up to three days, or freeze for up to a month.
*Pesto-Spinach Whipped Ricotta can be made in advance up to three days for storage in the refrigerator or up to a month if stored in the freezer.
**Parmesan Cheese: Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production). BelGioioso vegetarian Parm can be hard to find, but Organic Valley is more widely available. For more information, check with your preferred cheese maker.
I DIY grated parm at home. It's more economical, creates less waste and just tastes better than those in plastic cans. Purchase a wedge Parmesan and cut it into large chunks. In the bowl of a food processor (use the S blade) or VitaMix, pulse the chunks until a finely grated. Store in a lidded container for up to two weeks in the refrigerator. Use the leftover rind soups or stews to infuse broth with umami flavor, or steep in cream for sauces.
Calories: 189kcal | Carbohydrates: 6g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 198mg | Sodium: 421mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1145IU | Vitamin C: 8.9mg | Calcium: 137mg | Iron: 1.7mg