Makes 4 servings

The Italians are fond of rapini, which is also known as "broccoli rabe." They cook it in a variety of ways, including frying, steaming, and braising. Here, it's steamed and then cooked with eggs in an open-faced omelet, where the sweet flavor of roasted red pepper offers a nice complement to the slightly bitter flavor of the greens.

5 cups coarsely chopped rapini leaves, stems removed and discarded

1 tablespoon olive oil

1 cup thinly sliced yellow onion

6 eggs

Dash of salt and pepper, or to taste

½ cup coarsely chopped jarred roasted red bell pepper, drained

¾ cup freshly grated Parmesan cheese, divided

Rinse the rapini in cold water. Transfer with the water still clinging to the leaves, to a medium saucepan. Cover and cook over medium heat for 3 minutes or until wilted.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; cook, stirring occasionally for 4 minutes or until tender.

Meanwhile, use a fork to lightly beat the eggs in a medium bowl. Stir in the bell pepper and ¼ cup of the Parmesan cheese, salt, and pepper.

Reduce the heat to medium. Add the steamed rapini and stir for 2 minutes, then spread evenly over the bottom of the pan. Slowly pour the egg mixture into the skillet over the onions and rapini. Cook undisturbed for 1minute or until the frittata begins to set around the edges. Using a spatula, gently lift the edges and tilt the skillet to let any uncooked egg run down under the bottom. Continue cooking for 3 minutes or until the eggs are almost set but still moist on top.

Reduce the heat to low. Sprinkle the top of the frittata with the remaining ½ cup Parmesan cheese. Cover and cook for 1 minute or until the cheese is melted and the bottom of the frittata is lightly browned.

Cut into 8 wedges for serving. Or, place a round platter over the frittata in the skillet. Holding tightly, invert the pan and plate together. Present the whole frittata on the platter and cut into wedges to serve.