Broccoli Rabe and Gypsy Sweet Peppers Fritatta

My Produce Items: Broccoli Rabe, Gypsy Sweet Peppers

 (Recipe from epicurious.com)

• 3 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 small bunch broccoli rabe, cut into 1 1/2-inch pieces
• 4 large garlic cloves, thinly sliced

• 8 large eggs
• 3 tablespoons chopped fresh oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 cup (packed) shredded sharp provolone cheese

Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté bell pepper and onion until soft, about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes. 

Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour egg mixture over. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.

Seeing as I do not have a cast iron skillet, I improvised and sauteed the vegetables and then transferred them to a pie dish and poured the eggs over them there.

All in all, this was pretty tasty. The broccoli rabe has more of a bitter taste so it paired well the onions and the sweet peppers. The bottom came out a little crisper than I would have liked, but I think this was due to my pie pan usage instead of a skillet. I would definitely make this again with some slight adjustments, but all in all, it's pretty yummy.