When I mentioned this recipe to a few friends last week, I was quickly rebuffed. I couldn’t get anyone with an open enough mind to think they’d like it. They were totally missing out. In fact, I liked it so much, I had it twice in two days.
Sometimes the best recipes come from efforts to clean out the refrigerator. I had a massive amount of broccoli rabe to use, and I knew the kids would want no part of it. After making some pasta for them, I scrounged around to see what other ingredients I could use to make a quick dinner for me, with broccoli rabe as the star ingredient.
I didn’t measure, so no formal recipe for you on this one. A medium skillet to heat up some olive oil. Then I sauteed broccoli rabe, sliced portobello mushrooms and an onion until nice and soft. Cracked two eggs on top. Salt and pepper. Cooked eggs until done. Slide onto a plate and dig in. Although I had a tough time convincing a few this was good, you’ll have to trust me on this. Unless you bite the bullet and try it yourself – and I hope you do! Clean eating, from fridge to mouth in 15 minutes and good, good, good.
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