Legacy of Passion

Broccoli Rabe and Fontina Cheese Omelette

Breakfast is the most important meal of the day. Take it from the ordinary to the extraordinary with this omelette’s amazing combination of flavors.


  • 6 eggs
  • 2 T butter
  • 2 T olive oil
  • 1 garlic clove, minced
  • 1 lb Andy Boy Broccoli Rabe
  • 4 halves sun dried tomatoes, julienned
  • 1 C grated or sliced fontina cheese
  • Salt and freshly ground black pepper


  1. Remove the broccoli rabe flowers and leaves from large stem and coarsely chop.
  2. Heat olive oil in a saute pan over medium heat and add garlic. When sizzling, add broccoli rabe and saute for 3 minutes. Season with salt and pepper. Add the julienne of sun dried tomatoes and set aside.
  3. Beat the eggs and season with salt and pepper.
  4. In a non-stick pan over medium heat, add 1 T of butter and add half the egg mix. Work with a rubber spatula until the egg starts to cook, lower the heat and over half of the omelette put 1/2 of the fontina cheese and 1/3 of the broccoli rabe and tomato mixture and fold. Cook until eggs are the style you desire.
  5. Just before serving, put remaining cheese and some of the broccoli rabe mix on top of the omelette.

Serves 3