Recipe of the week – Frittata with Broccoli Rabe and Tomatoes

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

Frittata
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.