Pasta Frittata with Broccoli Rabe and Baby Bellas


Pasta Frittata with Baby Bellas and Broccoli Rabe

Serves 4


  • 4 ounces broccoli rabe

  • 1 tablespoon extra-virgin olive oil

  • 8 ounces sliced baby bella mushrooms

  • 1 garlic clove, minced

  • 1/4 teaspoon crushed red pepper flakes

  • 8 eggs

  • 1/2 cup milk

  • 2 tablespoons sun-dried tomatoes

  • 2 cups cooked whole grain penne pasta

  • 2 ounces goat cheese, crumbled


  1. Preheat oven to 400 degrees.

  2. Steam broccoli rabe for 4-6 minutes in the microwave until tender

  3. Heat olive oil in a large ovenproof skillet on medium-high heat. Add mushrooms, garlic, red pepper flakes and a pinch of salt. Saute until mushrooms are tender.

  4. While mushrooms are cooking, beat eggs and milk in a large bowl and season with salt and black pepper.

  5. Add sun-dried tomatoes and cooked pasta to the skillet and stir to combine. Arrange broccoli rabe over the pasta and vegetables. Pour eggs into the skillet. Top with crumbled goat cheese. Place in the oven and bake 10-15 minutes until cooked through. Let cool 10 minutes before slicing and serving.