Welcome to Frittata Post #10. Note that I did not say frittata #10. I don't post about every frittata that I make. If I did that, this would be a Frittata blog, heh heh.
But I do like my frittatas. They are so quick, easy, and versatile. The only constants are the eggs and some kind of cheese (and even that is not absolutely necessary). Beyond that, you can use just about anything else you have in your crisper.
And this time I had rapini. I'm not sure that I had a specific use in mind when I bought it, but it has been available and on special for the past few weeks and I am a firm believer in the "buy what looks fresh" philosophy of grocery shopping, rather than buying towards a menu regardless of the quality of the ingredients on my list. I certainly have some ideas of what I want to make over the course of the week, but I have gotten much better at looking around the produce section for what looks good and improvising my menu based on what I find.
Rapini (or broccoli rabe) is somewhat new to me. I have mainly sauteed it with pasta or made a stir fry with it, all of which have been delicious, but by the weekend after I had bought this last bunch I had still not found a use for it. It was a Saturday morning and I was trying to decide what to have for breakfast. From there it was a no-brainer.
As usual, for the basic recipe go here. For a pictorial how-to, go here.