My neighbor, Beppi, taught me about frittata with broccoli di rapa.  For some reason, I never thought to combine broccoli di rapa with eggs, although now, it makes perfect sense.  I have some leftover cooked broccoli, and in addition, I have one piece of chorizo in the freezer and this is the perfect dish in which to use it–what’s better than bitter greens and salty cured sausage?

In addition, I have some great side dishes leftover from my grilled swordfish meal the other night–potatoes with green sauce and oyster mushrooms with red peppers–all served at room temperature.

Frittata of Broccoli di Rapa and Chorizo

serves 4

1 bunch of broccoli di rapa, chopped, blanched, drained and sauteed with garlic and olive oil.

1 chorizo sausage, sliced thinly

4 eggs

2 tbls cream or half and half

3/4 tsp salt

1/2 tsp black pepper

2 tbls olive oil.

In an 8″ nonstick skillet on low heat, render the chorizo in 1 tablespoon oil for about 5 minutes (if you’ve frozen it, simply slice it with a heavy knife right from the freezer and saute with oil–it will thaw instantly).

Add pre-cooked broccoli di rapa and continue sauteing.

 In a mixing bowl, combine eggs and salt and pepper.  Pour into skillet with broccoli and chorizo and stir for about 30 seconds, then let set over lowest flame  for about 8 minutes.

Slide plate underneath and flip onto plate, then slide back into skillet and continue cooking on opposite side until golden brown.