Broccoli Rabe, Potatoes & Eggs

by Karen Romanelli

Photographs by Len Boccassini

        This quick and easy recipe is great for a fast weekday supper or can be made ahead and heated for an even easier evening. I used canned potatoes for even more convenience. You can top the sandwich with anything you wish from sliced cheese to ketchup or any of your favorite sauces for added kick. For a more low carb meal, omit the roll.

"This is a great recipe for a quick weeknight supper!"

INGREDIENTS:

• 1 bunch broccoli rabe (approx. 1-1/2 lbs, weight pre-cooked)
  
• 3 large clove of garlic, rough chopped
  
• 1/4 cup virgin olive oil
  
• 1/2 chicken bouillon cube
  
• 1/4 cup water
  
• 1/4 stick butter
• small onion, chopped
  
• 1 15 oz can whole potatoes, diced
  
• 6 eggs
  
• 1/4 cup grated Romano cheese
  
• crushed red pepper
  
• salt and black pepper to taste
  
• Toasted Ciabatta roll

PREPARATION:

1. Heat large saute pan, add olive oil and garlic.
   
2. Cook garlic until lightly browned, add 1/2 bouillon cube and water, stir until melted .
   
3. Add broccoli rabe and saute until wilted and tender. Remove broccoli from pan, set aside.
   
4. In the same saute pan, add butter and melt, then add onions and cook until transparent.
   
5. Add potatoes and continue cooking until potatoes brown slightly.
   
6. Put broccoli back into pan and mix with potatoes and onions.
   
7. Add grated cheese and stir.
   
8. Add crushed red pepper, salt and black pepper if desired.
   
9. Beat eggs and add to pan, stirring until eggs are cooked.
   
10. Pile into hollowed, toasted ciabatta roll.