4-Egg Frittata with Broccoli Raab and Mushrooms

MAKES ONE 8-INCH FRITTATA, SERVING 2 TO 3

One Monday night I pulled some broccoli raab I’d blanched and frozen from the freezer, some farm-fresh eggs, mushrooms, and good Parmesan from the fridge, and put together this beautiful dinner for two. I loved the way the frittata puffed up in the 8-inch pan.

Make the Basic Frittata template with the following filling ingredients and specifications:
Additional 1 tablespoon extra virgin olive oil

6 to 8 cremini mushrooms, sliced
1 garlic clove, minced
½ bunch broccoli raab, blanched and chopped medium-fine
1 ounce Parmesan, freshly grated (¼ cup)

  1. Heat 1 tablespoon olive oil over medium-high heat in a heavy 8-inch nonstick omelet pan. When hot, add the mushrooms and cook until they begin to color and sweat, about 3 minutes. Reduce the heat to medium, add a generous pinch of salt and the garlic, and stir just until fragrant, about 30 seconds. Stir in the blanched broccoli raab. Stir together for a minute, until the mushrooms are tender. Add salt and pepper to taste, and remove from the heat.
  2. In Step 1, use 4 eggs, 1 tablespoon milk, and ¼ teaspoon salt. Stir in the mushrooms, broccoli raab, and Parmesan. Wipe the omelet pan clean.
  3. Proceed with Step 2, using the omelet pan, then follow the recipe instructions for a 2- to 4-egg frittata.

ADVANCE PREPARATION: Blanched broccoli raab will keep in the refrigerator for 3 days and can be frozen. The greens and mushrooms filling will also keep for 3 days but taste best when freshly seasoned. The frittata can be made a day or two ahead and served cold or at room temperature.