Baked Spaghetti Frittata with Broccoli Rabe
Serves 6 to 8.
Note: Perfect for a party or picnic. Broccoli rabe — sometimes called Italian broccoli or rapini — has broccoli-like buds at the end of 6- to 9-inch stalks. If you can’t find it, substitute broccoli or broccolini. From “The Italian Vegetable Cookbook,” by Michele Scicolone.
• 1 lb. broccoli rabe, trimmed (see Note)
• 12 oz. spaghetti
• 6 eggs
• 3/4 c. freshly grated Pecorino Romano, divided
• Freshly ground pepper
• 8 oz. smoked mozzarella, thinly sliced
Preheat oven to 350 degrees. Bring a large pot of salted water to boil. Oil a shallow 2-quart baking dish.
Add the broccoli rabe to the boiling water and cook for 5 to 8 minutes, until almost tender. Remove with a strainer; leave water boiling. Let broccoli rabe cool slightly, then chop it into bite-size pieces.
Add pasta to the boiling water, cook, stirring often, until almost but not quite al dente. Drain.
Meanwhile, in a large bowl, beat eggs with 1/2 cup grated cheese, pinch of salt and pepper to taste. Add cooked pasta and toss well. Add broccoli rabe and toss again.
Pour half of the mixture into the baking dish. Place the mozzarella on top. Add the remaining pasta. Sprinkle with the remaining 1/4 cup grated cheese.
Bake for 25 to 30 minutes, or until the eggs are just set and the top is lightly browned. Serve hot or at room temperature, cut into wedges or squares.