Broccoli Rabe Frittata, open-face

Overall Time:1-1:30 hour

Prep Time: 30-40 Minutes

Cooked Time: 40-45 Minutes

Oven Temperature: 350 Degree Fahrenheit / 177 Degree, Celsius (first step)

INGREDIENTS:

Frozen:

-Pre-made puff pastry

Dairy:

-7-8 eggs

-Grated Parm

-Ricotta Salata

Produce:

- 2 heads Broccoli Rabe

-Lemon

Other:

-Red pepper flakes

STEP-BY-STEP:

1. Preheat oven according to the instructions on your puff pastry box

2. Line a Casserole Dish with Parchment paper, add your puff pastry and use a fork to dock the dough (prick a lot of holes) Cover the pastry with foil and weight down with dried beans, bakers weights

3. While the pastry cooks for half the amount of time as the instructions on your puff pastry of choice, Chop your Broccoli Rabe and Saute in a pan with EVOO, red pepper flakes and lemon juice until fully cooked.

4. In a large bowl, big enough to eventually incorporate the broccoli rabe, at your eggs and whisk until homogeneous add S+P as well as Parm (to taste I do around ½ cup, probably more)

5. Draw out any water from your cooked broccoli rabe and add into the egg mixture

6. Take your puff pastry out of the oven and add the egg mixture on top, cook for another 30-40 minutes or until the egg does not jiggle and the top is lightly browned

7. Sprinkle Parm on top and broil for 1-2 Minutes or until slightly crisp

8. Shave on the Ricotta Salata and Enjoy!