Turnip greens and pecorino frittata with country bread

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Broccoli rabe250 g
• Pecorino12 g
• Garlic1 clove
• Chili pepper0.3
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Put a pan of water on to boil. Meanwhile trim the turnip tops, keeping the tender leaves and florets, and wash them well.
2. When the water boils, salt it and cook the turnip tops for 5 minutes, until the stalks are tender; drain well and squeeze lightly.
3. Heat the oil in a non-stick frying pan over medium heat with the sliced garlic and the chilli for a minute, until the garlic sizzles; add the greens and sauté for 3 minutes, until dry and well flavoured.
4. Beat the eggs and egg whites with the grated pecorino and a pinch of salt and pour over the greens.
5. Cover and cook over low heat for 7 minutes, until the top is almost set; flip the frittata with a plate and cook for another 2 minutes, until golden. Serve with the bread.