Punch up your menu with the bold taste of rapini

Rapini and red pepper frittata
Makes 6 to 8 servings

This is a great way to introduce people to rapini, as it tastes quite mild when blanched and combined with these other delicious ingredients. For a vegetarian version, omit the pancetta (unsmoked Italian bacon).

1     bunch rapini (about 1 lb., or 450 g), bottoms of stalks trimmed
1    tbsp. (15 mL) olive oil
2     oz. (50 g) pancetta, diced
1     onion, chopped
2     cloves garlic, finely chopped
Pinch hot pepper flakes
1     red pepper, peeled, diced
1     yellow pepper, peeled, diced
6     eggs
¼     cup (60 mL) water
1     tsp. (5 mL) salt
¼     tsp. (1 mL) black pepper
2     cups (500 mL) grated asiago cheese
2     tbsp. (30 mL) chopped fresh basil

• Bring a large pot of water to a boil. Add rapini and cook for 5 minutes; drain well and chop. Squeeze gently to remove excess water. Set aside.
• Heat oil in a large skillet. Add pancetta and cook until crisp. Stir in onion, garlic and hot pepper flakes; sauté gently until tender, about 3 to 4 minutes.
• Add red and yellow peppers and continue cooking about 5 minutes or until tender.
• Add rapini; cook until any liquid in pan has evaporated. Remove from heat and let cool.
• Beat eggs in a large bowl. Add water, salt and black pepper. Blend in vegetable mixture and 1½ cups (375 mL) of cheese. Pour into an oiled 8- inch (1.5-L) baking dish. Sprinkle with remaining cheese and basil.
• Bake in a preheated 350˚F (180˚C) oven for 30 minutes or until centre springs back when lightly pressed. Cool 10 minutes before cutting into squares and serving.