Broccoli and Cheddar Frittata

Ingredients:

• 1/4 cup homemade garlic croutons, see recipe below
• 1/3 cup steamed, al-dente, broccoli florets
• 2 large eggs
• 1/8 cup white aged cheddar
• sea salt and freshly ground pepper, to taste
• butter for your pan

Instructions:

1. Pre-heat oven to 325 degrees.

   Add a small pat of butter to coat a 7 inch Teflon omelet pan and set over medium heat. Crack your eggs into a small bowl. Whisk vigorously with fork. Salt and pepper to taste. Add eggs to hot butter. With a heat sensitive non-scratch spatula lift side of eggs and let eggs run underneath. Repeat 3-4 times. Sprinkle broccoli, croutons and cheese over still wet eggs and place pan into preheated oven. Let set for 5 min. until cheese is melted and the broccoli is heated through. Serve at once.

2. This recipe can easily be quadrupled. Instead of using a small omelet pan use a 10 inch pan and place in the oven for 8 – 10 min. until set. Keep an eye on it as you don’t want the frittata to puff.

3. Homemade Croutons

   Preheat oven to 300 degrees. Line a sheet pan with parchment paper.

   1/4 cup unsalted butter, melted
   1 clove of garlic, very finely minced
   6 slices of hearty white bread, cut into 1/3 inch cubes
   sea salt

4. In a medium bowl mix bread cubes, melted butter and and minced garlic. Add sea salt to taste. Toss well making sure croutons are evenly coated. Distribute in a single layer on prepared sheet pan. Bake for 15 to 20 min. or until golden. Cool before storing in a well sealed plastic bag. Can be frozen for longer storage.