Turnip greens and spicy pecorino frittata

Ingredients

For 1 serving

• Broccoli rabe200 g
• Eggs2
• Egg whites100 g
• Pecorino10 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil2 teaspoons
• Whole wheat bread50 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Bring a pot of water to the boil. Meanwhile clean the turnip tops, keeping the tender leaves and florets and discarding the tough stalks; wash them well.
2. Salt the water when it boils and cook the turnip tops for 5 minutes, until the stalks are tender; drain, squeeze them well and chop roughly.
3. Heat the oil in a non-stick frying pan of about 20 cm over medium heat with the crushed garlic and chilli and sauté the greens for 4 minutes, until full of flavour and dry; remove the garlic.
4. Beat the eggs, egg whites and grated pecorino, pour over the greens, cover and cook over low heat for 6 minutes, until the edges are set; flip the frittata with a plate and cook for 2 more minutes, until golden.
5. Serve in wedges with the wholemeal bread.