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Broccoli Rabe and Onion Omelette
From Dorothy McNett's recipes at www.com. First the onions are carmelized for about 1 hour, and then the steamed broccoli rabe added to them.
2 pounds white onions, chopped
Chop onions, using food processor or knife. In a heavy bottomed saute pan heat most of the oil, reserving about 1 tablespoon for use later. Add the onions to hot pan and reduce the heat to low. Cook, uncovered, for about 1 hour stirring from time to time. The onions will turn a light brown and become very soft and almost creamy. In meantime, slice the broccoli rabe crosswise into 1/2 inch slices, including the leaves and flowers as much as possible. Place in a glass or ceramic dish, cover with a glass plate and microwave 3-4 minutes to steam and to wilt. Add to the cooked onions and allow to cool a bit. In batter bowl, whisk eggs, salt and pepper, and add to the cool onion mixture. Allow to stand about 10-15 minutes. In a 10-11 inch good quality non-stick skillet, heat the remaining tablespoon oil just until a haze begins to form and the oil looks alive. Do not overheat, it should not be smoking! Pour the egg mixture into the pan and cook (but do not stir) over low-moderate heat, using a silicone spatula to loosen the edges. Cook about 10 minutes. When it is almost firm, put a plate over the top of the skillet and invert the omelette onto the place. Slide it back into the skillet, browned side up, cooking just until it is done. Cut into wedges and serve warm or at room temperature.
Recipe created 2010-08-01.