Broccoli Rabe Frittata, Open-face

6 Serv
1 hr
  • Cooked by LO
Broccoli Rabe Frittata, open-face


-Pre-made puff pastry

-7-8 eggs

-Grated Parm

-Ricotta Salata

- 2 heads Broccoli Rabe

-Red pepper flakes



  • Preheat oven according to the instructions on your puff pastry box

  • 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

  • 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.

  • 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)

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

  • 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

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

  • Shave on the Ricotta Salata and Enjoy!

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    Broccoli Rabe Frittata, Open-face

    Recipe details

    • 6  Serv
    • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr


    • Premade Puff Pastry
    • 7-8 Eggs
    • 1/2 Cup Grated Parm
    • 2 Heads of Broccoli Rabe
    • Ricotta Salata
    • Red Pepper Flakes
    • Lemon
    • S+P
    Lily Osman
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