Broccoli Rabe and Spaghetti Egg Bake
This is one of those "breakfast for dinner" recipes your family will gobble up.
- 8 ounces uncooked spaghetti
- 8 ounces frozen broccoli rabe
- 2 tablespoons extra-virgin olive oil
- 1 cup frozen chopped onion
- 1 teaspoon bottled minced garlic
- 1 (3-ounce) jar diced pimiento, drained well
- 12 eggs
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- cooking spray
Preheat the oven to 400 degrees.
Coat a 9 x 13-inch glass baking dish with cooking spray.
In a large pot of lightly salted boiling water, cook the spaghetti according to package directions. During the last 2 minutes of cooking, add the broccoli rabe. Drain and set aside.
Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add the onions and cook until the onions are tender, about 5 minutes.
Add garlic and pimiento and cook for 1 minute to release the flavors. Remove from heat and set aside.
In a large mixing bowl, beat eggs well with a wire whisk. Add mozzarella and Parmesan cheeses; salt; onion, garlic and pimiento mixture; and spaghetti and broccoli rabe, stirring well to mix. Pour into prepared baking dish.
Bake for 20 minutes until set. Let stand 5 minutes before cutting.
- Broccoli rabe is not actually related to broccoli. It is more closely related to turnips, which gives it its slightly bitter flavor and dark green leaves. Substitute 1 (10-ounce) box of frozen chopped broccoli or spinach for less adventurous diners.
- If you are concerned about fat and cholesterol, use egg substitute for all or half of the eggs (1/4 cup is equivalent to one large egg).
- Leftovers warmed in the microwave are great for breakfast or lunch the following day.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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