Broccoli Rabe-and-Potato Frittata

• 1/4 cup fresh bread crumbs
• 2 tablespoons pure olive oil
• 2 medium Yukon Gold potatoes (1/2 pound), sliced 1/4-inch thick on a mandoline
• 2 garlic cloves, thinly sliced
• 1 pound broccoli rabe, cut into 1/2-inch pieces
• 1/4 cup extra-virgin olive oil
• 14 large eggs, beaten
• Salt and freshly ground pepper

1. Light a grill.
2. When the coals are hot, set a deep, 10-inch cast-iron skillet on the grill.
3. Add the bread crumbs to the skillet and cook, stirring, until golden brown and crisp, about 4 minutes.
4. Spread the bread crumbs out on a plate and let cool.
5. Add the pure olive oil to the skillet and heat until shimmering.
6. Add the potato slices in a single layer and cook until just tender, turning once, about 6 minutes.
7. Add the garlic to the skillet and cook, stirring, for 1 minute.
8. Add the broccoli rabe in batches, stirring each batch until wilted before adding more.
9. Stir in the extra-virgin olive oil and heat until sizzling.
10. Season the eggs with salt and pepper.
11. Pour them into the skillet and cook, stirring gently, until beginning to set, about 1 minutes.
12. Cover the grill and cook the frittata for 6 minutes.
13. Scatter the bread crumbs on top of the frittata, cover the grill and cook for about 5 minutes longer, until the eggs are firm.
14. Let cool for 5 minutes, then invert the frittata onto a plate.
15. Cut into wedges and serve.

bread crumbs, olive oil, potatoes, garlic, broccoli rabe, extravirgin olive oil, eggs, salt

Taken from www.foodandwine.com/recipes/august-2008-broccoli-rabe-and-potato-frittata (may not work)