Turnip-top and chilli frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Broccoli rabe120 g
• Garlic1 clove
• Chili pepper1
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, eggs,

In season: October – March

Method

1. Bring a small pan of water to the boil; meanwhile wash the turnip tops, keeping the tender leaves and florets and discarding the tough stalks; peel the garlic, leaving it whole, and chop the chilli.
2. When the water boils, salt it, cook the turnip tops for 4 minutes, until tender, and drain, squeezing them lightly.
3. Heat the oil in a non-stick frying pan over medium heat with the garlic and chilli, add the greens and sauté for 2 minutes, until well flavoured; then remove the garlic.
4. Meanwhile beat the eggs and egg white with a pinch of salt, pour them over the greens, lower the heat, cover and cook for 5 minutes, until the top is almost set.
5. Flip the frittata using a plate, cook for 1 more minute until golden and serve with the wholemeal bread.