Legacy of Passion

Broccoli Rabe Frittata


2 bunches Andy Boy Broccoli Rabe, cut into 1” pieces and baked
2 Tbsp. olive oil
1 Tsp. kosher salt
4 Tbsp. butter or margarine
1 medium onion, chopped
2 Tbsp. flour
1/2 cup cold water
1 cup shredded cheese, approx. 6 oz. (Use Gruyere, Swiss, Havarti, Fontina, Asiago, or any favorite cheese)
1/2 cup cheddar cheese, shredded
3 eggs, beaten
½ Cup chopped, fresh tomatoes (optional)


1/2 cup sautéed mushrooms
3 chopped garlic cloves
Diced ham and/or 1/2 cup chopped sundried tomatoes.


Preheat oven to 400° F. On a cookie sheet, spread out the broccoli rabe, drizzle with olive oil and salt. Bake for 6 to 8 minutes. toss gently. Add more oil if the rabe looks too dry and return to oven. Bake for 4 to 6 minutes. Remove from oven and set aside.


Reduce heat in oven to 350° F. Grease a 2-quart glass or ceramic baking pan. Heat butter/margarine in a frying pan over low to medium-low heat, being careful not to burn it. Add onion and gently sauté until soft. Take off the heat and blend in the flour. Stir in the water until blended. Add the baked broccoli rabe, cheeses, and 3 beaten eggs. *Add optional filling items if desired. Mix well and pour into greased pan. Bake for 30 minutes or until golden brown. Let cool a few minutes, sprinkle with chopped fresh tomatoes if desired, cut into slices.