Side Dishes
1 large bunch fresh rapini
4 large eggs
salt and pepper to taste
2 tablespoons vegetable oil
Rapini is a very nutritious green. It may be a bit bitter for people that have never eaten it , but you do develop a taste for it. Frying it in eggs makes it milder. May be used as a vegetable to accompany a meal or on a bun as a sandwich. Great the next day, cold or hot.
Wash and cut stem tips of rapini. Cut each little bunch in two. In a large frying pan with a flat lid, heat oil and add wet rapini and cover with lid. Lower heat to low.
While rapini is cooking beat four eggs in a bowl and add salt and pepper.
Turn rapini making sure that it heats evenly and that it is equally spread out throughout the pan. Add salt and pepper. If preferred also add as much chili pepper as you like depending on your tolerance for hot food.
When rapini is tender add beaten egg, spreading the rapini and the egg evenly. Cover and continue cooking.
With a spatula check the bottom of omelet, is golden, then with lid firmly held on top of pan, flip pan over so that the omelet is now on the lid. Transfer the uncooked side down to the pan and continue cooking. when done transfer to a large flat dish and cut into serving portions.