I really liked the egg, rapini, pancetta combination of the savory pudding I made a few weeks ago but don’t often have the right kind of bread on hand. This frittata delivers the same flavors to the taste buds without the extra trip to the bakery.
Sun Oven Frittata with Rapini and Pancetta
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 bunch rapini, trimmed and cut into 1/2-inch pieces
8 eggs, at room temperature
1 tablespoon milk
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
8 thin pancetta slices
Set Sun Oven out to preheat. Coat a shallow pot, skillet, or pie tin with cooking spray, set aside.
Heat the oil in a heavy skillet over medium heat.
Add the garlic and red pepper and sauté briefly, about 30 seconds.
Add the rapini, season with salt, cover and cook until wilted, about 5 minutes. Remove from heat and let cool.
In a large bowl, beat the eggs with the milk, cheese, salt and pepper. Stir in the cooled rapini.
Pour the mixture into the prepared pan, cover and transfer to the Sun Oven.
Cook until the pancetta is cooked and the eggs are set, 35 to 45 minutes.
Use a spatula to carefully loosen the frittata from the pan. Transfer to serving plate and cut into wedges. Serve warm or at room temperature.