Broccoli and Gruyere Frittata

Thanks once again to the wonderful Weeknight Fresh + Fast by Kristine Kidd we got to enjoy this yummy recipe for Breakfast this morning! (serves 4 or more depending on hunger levels)

Broccoli, 1lb

Olive Oil, 2 Tbs

Bread Cubes, 1 cup - Finely Diced (baguette or country white bread)

Large Eggs, 10

Fresh Chives, 1/3 Cup - Minced

Fresh Marjoram, 2 Tbs - Minced

Salt and Pepper - to taste

Gruyere or Comte Cheese, 1 1/3 Cups - Coarsely Shredded

Large Shallots, 2 - Sliced into Rings

Step 1: Cut the Florets off the broccoli stems and then cut them into 1/2 inch pieces. Peel the broccoli stems and then cup into 1/2 inch pieces. In a steamer over boiling water, steam the broccoli florets and stems until just tender-crisp, about 4 minutes. Transfer to a colander.

Step 2: In a 12 inch non-stick ovenproof frying pan over medium-high heat, warm 1 Tbs of the oil. Add the bread cubes and sauté until golden brown, about 4 minutes. Transfer the bread to a plate.

Step 3: In a large bowl, combine the eggs, chives, marjoram, 3/4 teaspoon salt, and a generous amount of black pepper. Beat with a fork until blended. (This is particularly fun if you have your almost 2 year old nephew help you stir!!) Mix in 1 cup of the Cheese

Step 4: In the same frying pan over medium heat, warm the remaining 1 Tbs oil. Add the shallots and sauté until golden brown, about 4 minutes. Add the broccoli, sprinkle with salt and pepper, and sauté until heated through, about 4 minutes. Mix the bread cubes into the egg mixture, and then pour the mixture into the frying pan. Gently stir to distribute evenly. Reduce the heat to medium-low, cover the frying pan, and cook until the eggs are almost set but still moist in the center, about 12 minutes.

Step 5: Preheat the broiler. Sprinkle the remaining 1/3 cup of cheese over the frittata. Broil until the eggs puff, the center is springy to the touch, and the cheese begins to brown, about 3 minutes. Using a flexible spatula, loosen the frittata around the edges and slide the frittata onto a platter. Serve warm or at room temperature, cutting into wedges to serve.

YUMMM!