Quick and Easy Rapini Frittata

It’s time to get back to normal life after weeks of excitement waiting for my daughter’s baby to be born. The beautiful moment happened at 10:01 a.m. on September 2nd and I think my heart is still beating fast. Little Zari Leilani is already changing the world around us. Can you see why?

I’m so thankful I had a chance to spend the last couple weeks staying with my daughter and her little family to help them adjust to life with a newborn baby. I’ve never been more proud of my beautiful daughter who is such a natural mama with extraordinary love to give. It was so awesome to experience her joy as she looked at her baby’s face for the very first time. My heart felt like it couldn’t handle the first hour as baby Zari laid still on her tummy and then nursed with her mommy. The last time I felt this kind of love, warmth and beauty was 26 years ago when she was born on a cold October morning on an army base in Germany.

As much as I enjoyed every second of spending time with them and my other kids and grandbabies, I got back to my little apartment feeling a little worn out. Not because of working too hard, but just not being home. I have grown accustomed lately to living alone and just having everything I need in the exact right spot. Once I start piling stuff in bags and going from place to place I become an instant mess (and not a hot one).

So for the past couple days, I’ve been throwing together salads, toasts with toppings, and 5-minute frittatas like this one. I love this one because it’s nice and green and even has walnuts and pumpkin seeds thrown in there. Of course I can’t live without little savory additions like feta and olives.

Print Recipe

5-Minute Feta & Rapini Frittata +Grandbaby #5

Prep Time3 minutes mins

Cook Time5 minutes mins

Total Time8 minutes mins

Servings: 1 large fritta

Ingredients

• 1 Tbls extra virgin olive oil
• 1 cup chopped rapini or broccoli rabe
• 1 clove garlic finely chopped
• 1 tsp fresh basil
• 2-3 large eggs beaten
• 1 Tbls chopped walnuts
• 1 Tbls chopped olives
• 1/2 Tbls pumpkin seeds
• salt and pepper to taste

Instructions

• Heat broiler to high.
• In small fry pan add olive oil and heat to medium; add garlic and basil and saute for about 30 seconds.
• Add rapini and continue to saute for a couple minutes until a little tender; season with salt and pepper if desired.
• Add beaten eggs and swivel pan to make sure the egg mixture is evenly covering (or surrounding) the rapini.
• Turn heat to low and top with feta cheese, walnuts, pumpkin seeds and olives; let cook for about a minute or two.
• Place pan under broiler for a minute or two, until the egg has cooked through,