Here, we’ve supplemented an egg base with bread cubes to create a cross between a bread pudding and a frittata. Comté, a superior quality Gruyere-style cheese, adds rich flavor, making this a perfect brunch dish or even a light dinner.
Broccoli & Comté Frittata
1 lb. (500 g.) broccoli
2 Tbs. olive oil
1 cup (2 oz./60 g.) finely diced bread cubes, from coarse country white bread or baguette
10 large eggs
1/3 cup (1/2 oz./15 g.) minced fresh chives
2 Tbs. minced fresh marjoram
Coarse kosher salt and freshly ground pepper
1 1/3 cups (5 oz./155 g.) coarsely shredded Comté or Gruyere cheese
2 large shallots, slice and rings separated
Cut the florets off the broccoli stems, and then cut into 1/2-inch (12-mm.) pieces. Peel the broccoli stems, and then cut 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. In a 12-inch (30-cm.) nonstick ovenproof frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the bread cubes and saute until golden brown, about 4 minutes. Transfer the bread to a plate.
In a large bowl, combine the eggs, chives, marjoram, 3/4 teaspoon salt, and a generous amount of black pepper. Beat with a fork to blend. Mix in 1 cup (4 oz./125 g.) of the cheese.
In the same frying pan over medium heat, warm the remaining 1 tablespoon oil. Add the shallots and saute until golden brown, about 4 minutes. Add the broccoli, sprinkle with salt and pepper, and saute 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.
Preheat the broiler. Sprinkle the remaining 1/3 cup 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. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.