The pasta frittata with broccoli rabe is a very tasty, flavorful, and simple to make main course. It is the ideal recipe for using up leftover pasta or broccoli rabe, whether cooked or raw. Cut into wedges, the pasta frittata with broccoli rabe can be enjoyed at lunch or during leisure time. You can also make it using gluten-free pasta; the result will be perfect just like a frittata made with traditional pasta.
Below you will find other recipes made with broccoli rabe.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring, Autumn, Winter and Spring
Ingredients
- 18 oz broccoli rabe
- 1 clove garlic
- to taste extra virgin olive oil
- to taste fine salt
- to taste chili pepper (optional)
- 9 oz short or long pasta (also gluten-free)
- 4 medium whole eggs
- to taste fine salt
- 3.5 oz smoked provolone
Steps
To prepare the pasta frittata with broccoli rabe, let’s start with the latter.
Remove the waste or inedible parts, wash them well under running water, chop them as much as you can, and let them drain in a colander.
Meanwhile, sauté a clove of garlic in its skin over low heat in a 9.5-inch diameter pan with a tablespoon of extra virgin olive oil.
As soon as the garlic begins to sizzle, remove it, add the broccoli rabe (be careful of the hot oil that may splatter) and cover immediately.
Increase the heat slightly and let them wilt for 5-6 minutes, then stir them in the pan with two wooden spoons, salt, add chili pepper if desired, cover again, lower the heat and let them cook until the stems are very tender (about 20 minutes).
In the meantime, bring water to a boil for the pasta and cook the type you prefer or have left over and want to use up. Drain it very al dente.
When the broccoli rabe is cooked, remove them from the pan, place them in a colander, let them cool for about ten minutes, and drain the cooking liquid perfectly.
In a bowl, break 4 eggs, add the fine salt and smoked provolone (or other cheese if desired, even grated) and beat with a fork.
Pour the pasta into the egg mixture, add the broccoli rabe and mix well to ensure all the ingredients blend and soak well.
Place a pan on the medium burner over low heat and pour enough extra virgin olive oil to cook our frittata.
Once the oil has reached temperature, pour the entire mixture into the pan, level it well with a fork and let it cook until the bottom appears golden.
Now it’s time to flip the pasta frittata with broccoli rabe.
Before flipping the frittata, make sure there is no more hot oil in the pan or liquid egg. Using two wooden spatulas, detach the frittata well from the edges and the bottom of the pan, then flip it onto the side yet to be browned and let it cook perfectly.
Let it cool for a few minutes before cutting and enjoying.
Extra idea. The pasta frittata with broccoli rabe can also be made with gluten-free pasta; the procedure is the same as described above, and remember to drain it very al dente.
The pasta frittata with broccoli rabe can also be baked in the oven.
