Categories: Pizza/flatbread
Ingredients
- Salt
- 1 large bunch broccoli rabe, tough ends trimmed
- 12 eggs
- 1 cup fresh ricotta, drained 15 minutes in a fine-mesh strainer
- Pepper
- 2 tbsp. olive oil
- 2 small red finger chiles, thinly sliced
- 4 garlic cloves, chopped
- 3/4 lb. fresh mozzarella, shredded or thinly sliced
- 1 tomato on the vine, thinly sliced
- 1/3 cup grated pecorino
- A few leaves fresh basil, torn
Directions
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Preheat oven to 450.
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Fill a large bowl with ice water. In a deep skillet or pot, bring about 4 inches of water to a boil. Salt the water, add the broccoli rabe and cook until crisp-tender, about 2 minutes. Drain; transfer to the ice water and let cool. Drain and pat dry. Chop the broccoli rabe into 2-inch pieces.
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In another large bowl, whisk the eggs and ricotta; season with salt and pepper.
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In a 10-inch cast-iron skillet, heat the oil over medium-high. Add the broccoli rabe and season. Cook, tossing often, until heated through, 2-3 minutes. Add the chiles and garlic and toss 2-3 minutes more. Add the egg mixture and cook until set around the edges, about 2 minutes.
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Transfer the skillet to the oven and bake until the eggs are almost set in the center, 8-10 minutes. Top with the mozzarella, then the tomato slices, then the pecorino. Bake until the cheese melts and the eggs are set in the center, 7-8 minutes more. Let cool until set, just a few minutes. Top with the basil and cut into wedges.