Serves 6

What you need:

1 Bunch of Broccoli di Rabe (cleaned, chopped and blanched)
1 clove of garlic sliced thin
1/2 Pound of DeCecco Linguini (cooked and cooled)
8 eggs (beaten)
1 teaspoon of salt
1/2 teaspoon of coarse black pepper
1 tablespoon of Italian Parsley (chopped finely)
3 Tablespoons of Olive Oil
3 tablespoons of shredded fontina cheese
1/4 Cup of Grated Romano or Parmigiano
1/4 Cup of Ricotta
(Remember anything can be added to this frittata, even chopped pancetta, bacon, sausage or ham).

What to do:

Beat eggs well in a bowl add salt, pepper and parsley.
In a non-stick pan toast your garlic and olive oil add the broccoli and sauté well.
Add your pasta and toss well. Top it all with your beaten egg that you have mixed with cheese.
In a preheated 350 degree oven, place your skillet or 9 x 13 pan and let bake for approximately 30-45 minutes, until your desired doneness.
Remove pan and top with additional shredded fontina cheese.
Place back in the oven for another 5-10 minutes or until golden.
Remove from oven and cut. Serve with an arugula and fennel salad, crusty Italian bread and a nice bottle of wine. Enjoy this Lenten meal for dinner, lunch or brunch!