INGREDIENTS:
100 gr cime di rapa, frozen or boiled
1 small potato, small diced
1/2 small brown onion, thinly sliced
3 eggs
Extra-virgin olive oil
Salt
Black pepper
METHOD:
Add 4 tbsp of extra-virgin olive oil in a small frying pan over medium heat. Let it warm up and add the diced potato with a pinch of salt.
Cook for 3-4 minutes or until they start to soften. Stir occasionally.
Add onion and cook until softened.
Add the cime di rapa a pinch of salt and cook for 2 minutes.
Check for seasoning.
Meanwhile, in a bowl, crack 3 eggs and season them with salt and a crack of back pepper.
Whisk them well until evenly combined.
Pour the mixture into the frying pan and let it cook for 3 minutes.
Using a rubber spatula, begin to loosen the cooked eggs from the sides. Let it sit for another minute and repeat.
Place the whole pan under a grill and cook for 3 to 4 minutes or until the eggs are just set.
Alternatively, place a lid on the frying pan, and by holding it tightly, flip it over onto the lid, and slide the frittata back into the frying pan.
Slide the frittata out of the pan and onto a board.
Slice and serve.
