Broccoli Rabe Omelette with Bacon and Cheddar
Sometimes I think nothing tastes better than swirling broccoli rabe, eggs, and bacon together in an omelette. I should call this dish a “fromolette” because it’s an omelette-frittata hybrid, but easier to make than both. Thinner than a true frittata and not as fussy as a well-turned French omelette, it’s bursting with cooked, chopped broccoli rabe, crumbled bacon, and a sprinkling of Cheddar and scallions. As a quick and delicious brunch dish, serve it on its own, or roll it up in a warm tortilla. For a portable lunch, slip it between two slices of bread in an Italian-style sandwich. A few tips off the bat: A good lump of butter veils it in flavor, so do indulge. You can avoid using an excessive amount and make the whole task easier by using a sturdy stick-proof omelette or crepe pan with a heavy bottom and sloping sides. The number of eggs and ingredient quantities are for making two individual, well-formed “fromelettes” in a 10-inch pan. For four, you can double the quantities, but work fast so you can serve them up hot.
Recipe by Julia della Croce
Julia is one of America’s foremost authorities on Italian cooking. She is a James Beard Award winning author and has written over 15 cookbooks.
- 4 Ounces raw broccoli rabe
- 1 Tablespoon kosher salt for cooking broccoli rabe
- 5 Large eggs
- 1/4 Teaspoon fine sea salt
- Freshly ground pepper to taste
- 4 Teaspoons unsalted butter
- 1/4 Cup cooked, crumbled bacon
- 3 Scallions, trimmed and finely sliced
- 1/3 Cup (2 ounces) sharp (aged) Cheddar, shredded or shaved
1. Cook and drain the broccoli rabe according to the Basic Recipe for Blanching/Parboiling Broccoli Rabe. Drain well and pat dry or whirl in a salad spinner. You should have 2/3 cup, cooked.
2. Beat the eggs lightly with the cooked broccoli rabe, bacon, scallion, the sea salt, and pepper.
3. Make the first omelette. Have ready a small, heat-proof plastic spatula, and 2 warm dinner plates. Warm the pan over medium heat. Add half of the butter and the instant it melts, swirl it around the pan to coat the entire surface and sides. Working quickly, pour one of the divided beaten egg mixtures into the pan, tipping the pan back and forth to cover the surface with the egg, at the same time stirring with the spatula to distribute the filling evenly.
4. When the omelette is set and still moist but not runny, and lightly browned underneath, scatter half the Cheddar on top. Fold it in half. Immediately remove the pan from the heat and slide and nudge the omelette onto one of the plates. Keep it warm.
5. To make the second omelette, repeat the process, using up the remaining ingredients.
VARIATION: For a more Italian take, substitute 2 slices shredded prosciutto for the bacon and fontina for the Cheddar and toast with Prosecco. If Spanish is your style, replace the bacon with chopped chorizo and use a young Manchego as the cheese; serve with Sangria.
VEGETARIAN OPTION: Eliminate the bacon and add 1/3 cup cooked, diced Red Bliss potatoes to the egg mixture. For the Cheddar, substitute a firm smoked Gouda.
COOK’S TIP: Resist overfilling or the omelettes won’t fold.
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