Categories: Pizza/flatbread

Ingredients

• Salt
• 1 large bunch broccoli rabe, tough ends trimmed
• 12 eggs
• 1 cup fresh ricotta, drained 15 minutes in a fine-mesh strainer
• Pepper
• 2 tbsp. olive oil
• 2 small red finger chiles, thinly sliced
• 4 garlic cloves, chopped
• 3/4 lb. fresh mozzarella, shredded or thinly sliced
• 1 tomato on the vine, thinly sliced
• 1/3 cup grated pecorino
• A few leaves fresh basil, torn

Directions

1. Preheat oven to 450.

2. Fill a large bowl with ice water. In a deep skillet or pot, bring about 4 inches of water to a boil. Salt the water, add the broccoli rabe and cook until crisp-tender, about 2 minutes. Drain; transfer to the ice water and let cool. Drain and pat dry. Chop the broccoli rabe into 2-inch pieces.

3. In another large bowl, whisk the eggs and ricotta; season with salt and pepper.

4. In a 10-inch cast-iron skillet, heat the oil over medium-high. Add the broccoli rabe and season. Cook, tossing often, until heated through, 2-3 minutes. Add the chiles and garlic and toss 2-3 minutes more. Add the egg mixture and cook until set around the edges, about 2 minutes.

5. Transfer the skillet to the oven and bake until the eggs are almost set in the center, 8-10 minutes. Top with the mozzarella, then the tomato slices, then the pecorino. Bake until the cheese melts and the eggs are set in the center, 7-8 minutes more. Let cool until set, just a few minutes. Top with the basil and cut into wedges.

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