I was away this weekend and did not return until late Sunday afternoon. Since I didn’t have time to make a big Sunday dinner, I turned to my favorite quick, healthy meal – a frittata. I took a look in the fridge and came out with broccoli rabe, tomatoes, a bit of basil and some feta cheese. Voila! The makings of a yummy frittata. The acidity of the tomatoes and the feta made it the perfect pairing with the 2013 Twelfth Night Sauvignon Blanc. A crispy green salad, some crusty bread and dinner was on the table. Elsa had dibs on the leftovers for lunch this week. Bon Appétit!
Frittata with Broccoli Rabe and Tomatoes
1 Tablespoon olive oil
1 small onion finely diced
1 small bunch broccoli rabe chopped
1 cup grape tomatoes halved
¼ cup basil chiffonade
½ cup Feta or fresh goat’s cheese
½ cup Gouda or other mild cheese
8 large eggs
Salt & pepper
Preheat broiler to high.
Heat the olive oil in a 12” sauté pan and add the onion. Cook until translucent – about 3 minutes. Add chopped broccoli rabe and cook about 5 minutes. Add grape tomatoes and basil and cook another 3 minutes.
In a bowl, beat the 8 eggs with salt and pepper. Pour gently into the sauté pan with the veggies and cook over low to medium heat for about 5 minutes. Sprinkle the two cheeses over the top and put under the broiler for about 5 minutes until the top of the frittata starts to turn golden. Remove from pan onto a large plate and cut into wedges. Serve with a green salad, crusty bread and of course a nice glass of 2013 Twelfth Night Sauvignon Blanc.