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Broccoli rabe is something that I have enjoyed eating in Italian restaurants, served in a pasta dish with Italian sausage. I recently discovered, during a De Gustibus cooking class, that it also tastes delicious as a simple vegetable side, sautéed with garlic and pepper flakes. This way of cooking it enhances its slightly bitter and peppery taste.
Last weekend, I decided to make it a brunch dish, by using the broccoli rabe as a base to make omelette. The result was quite tasty (even if for some reason, I can never make these omelette pictures look very attractive).
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8 large organic eggs
3 garlic cloves, thinly sliced
A bunch of broccoli rabe (also called broccolini)
Olive oil
A pinch of dried red pepper flakes
In a frying pan, heat a tbsp of olive oil and fry the garlic and pepper flakes for a few minutes on medium heat, until fragrant. Do not let the garlic burn, otherwise it will give a very unpleasant taste to your dish. Clean the broccoli rabes, cut the stems and discard. Add the florets to the frying pan and sautée for a few minutes. Add a 1/2 glass of water, season with salt and pepper, turn the heat to high and cook until all the water has evaporated (5-10 minutes).
In a mixing bowl, beat the eggs with 2 tbsp of water, add salt and pepper. Pour the eggs into the pan and cook for a few minutes, making sure the eggs are cooked evenly (I personally like the top to be slightly undercooked and runny). Once the omelette is cooked to your taste, slide it onto an oval dish and flip it when your are half way through, so as to make some kind of turnover.
