Posted by: marthabernie | June 6, 2015


I like turning a traditionally sweet recipe into a savory one, so this recipe was very appealing to me when I saw it recently.  It calls for Broccoli Rabe but indicates that using broccoli might be more kid friendly.  I don’t care for cooked broccoli (only the raw stuff appeals to me, and then in limited quantities), so I substituted asparagus.  It turned out really well!


1 tablespoon olive oil

2 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper flakes

1 medium bunch broccoli rabe, trimmed, cut into 1/2 inch pieces

2 teaspoons salt plus more

1/2 teaspoon black pepper plus more (I also used white pepper)

6 large eggs

1-1/2 cups whole milk

1/2 pound country style white bread, cut into 1 inch pieces, about 8 cups

1/2 cup plus 2 tablespoons finely grated Parmesan

6 thin slices pancetta

Preheat oven to 350 degrees F.  Heat oil in a large skillet over medium heat.  Add garlic and red pepper flakes.  Stir until garlic is softened, about 30 seconds.  Add broccoli rabe, season with salt and pepper.  Cook, tossing, until wilted, about 2 minutes; let cool slightly.

Meanwhile whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl to blend.  Add broccoli rabe mixture, bread, and 1/2 cup Parmesan.  Toss to combine.  Transfer to a 1-1/2 quart baking dish.  Top with pancetta and remaining 2 tablespoons Parmesan.  Baked until puffed, browned in spots, and set in center, about 45 to 55 minutes.


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