Frittata with Broccoli Rabe, Sun-Dried Tomatoes, and Fontina; Toasted Bread Salad with Sweet Potatoes

By Ira

The frittata is a very easy and quick weeknight meal. If you don’t like the bitterness of the broccoli rabe, you can replace it with a mild vegetable such as spinach.

The bread salad is amazingly delicious and a very good way to eat nutritious sweet potato. Be careful, it’s addictive! My husband and I almost managed to eat the whole salad.

Frittata with Broccoli Rabe, Sun-Dried Tomatoes, and Fontina

Serves 4-6 – Adapted from Cooking at Home with America’s Test Kitchen

  • 10 large eggs
  • 2 1/2 tablespoons half and half or milk
  • 2 teaspoons olive oil
  • 6 ounces broccoli rabe, washed, trimmed, and cut into 1 inch pieces (about 2 1/2 cups)
  • 1 garlic clove, minced
  • 1/8 teaspoon red pepper flakes
  • 3 ounces fontina cheese, cut into 1/4 inch cubes (about 3/4 cup)
  • 3 ounces drained oil-packed sun-dried tomatoes, chopped coarse (about 1/4 cup)

In a medium bowl, whisk together the eggs half and half or milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the fontina cheese and the sun-dried tomatoes.

In a non-stick oven proof 10 inch skillet on medium heat, add the oil then the broccoli rabe. Cook, stirring occasionally for about 6-8 minutes.

Then add the garlic clove and the pepper flakes and stir for 30 seconds.

Finally, add the egg mixture. Stir by scraping the bottom for about 2 minutes, then let the bottom set for an additional 2 minutes making sure that all the ingredients are distributed evenly in the pan. Transfer to the broiler, where the rack is set 5 inches away from the heating element.

Cook until the top is golden brown and the eggs are cooked. Take it away from the heat and let it rest in the pan for a couple of minutes.

Then loosen the edges, slide on a serving plate, cut into wedges and serve.

Toasted Bread Salad with Sweet Potatoes

Serves 4 as a side salad – Adapted from Michael Chiarello’s recipe in O Magazine, March 2012

The original recipe uses butternut squash and brussels sprouts, but I replaced it with sweet potato.

  • 1/2 red onion, thinly sliced
  • 3 tablespoons sherry or cider vinegar
  • 4 cups day-old-bread-cubes
  • 3 tablespoons melted butter
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 large sweet potato, finely diced
  • 1/2 cup olive oil, plus extra for drizzling
  • 1/2 cup minced fresh parsley
  • 3 tablespoons grated Parmesan
  • salt and pepper

Preheat oven to 400F.

In a large bowl, combine the onion, vinegar, and 1/2 teaspoon salt. Set aside. This will help mellow down the flavor of the onion.

In a another large bowl, toss together the bread, butter, garlic, thyme, and a big pinch of salt and pepper.

Transfer to a rimmed sheet tray, and bake until the outsides are crisp, stirring once halfway through baking, about 5-15 minutes. This depends on the type of bread you use.

While the bread is baking, toss the sweet potatoes with a drizzle of olive oil and a pinch of salt. Arrange them on a rimmed baking sheet and roast for 15-20 minutes until tender. This depends on how big the sweet potato pieces are.

Whisk 1/4 cup olive oil in the vinegar mixture, then add the bread, sweet potatoes, parsley, and cheese.

Toss everything together and serve.

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