Broccoli Rabe Frittata with Pesto Ricotta

Broccoli Rabe Frittata with Pesto Ricotta

If you have additional people over for breakfast then prepare this this fit for breakfast or lunch or somewhere in between. This frittata has a beautiful presentation and uses basil pesto which adds savory kick. With Parmesan cheese grated on top of this dish, you'll have a satisfactory meal and even meet your vegetable quota. 

 

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Ingredients

  • 3/4 C (200g) Pesto-Spinach Whipped Ricotta *see note
  • 1/4 tsp Fresh Ground Pepper
  • 1 tsp Fine Sea Salt
  • 9 Eggs large
  • 1 (215g) Bunch of Broccoli Rabe or sub broccolini
  • 2 C (300g) Yellow Onion about 1 large onion cut into 1/2 moons
  • 2 tsp Fresh Garlic minced, about two large cloves
  • 3 Tbs Extra Virgin Olive Oil or unrefined coconut oil
  • 1/4 tsp Crushed Pepper Flakes
  • 3 Tbs Grated Parmesan Cheese see note** + more for serving

Directions

Want to see the entire recipe? Click here Published August 17, 2018.

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