Broccoli & Comté Frittata

Breakfast, Recipes

Broccoli & Comté Frittata

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.


Williams-Sonoma Weeknight Fresh & Fast CookbookFind more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.

3 comments about “Broccoli & Comté Frittata

  1. BB

    The image caption and the method say “bread cubes” but the ingredients list says “bread crumbs”. Are they interchangeable?

  2. The Nine Healthy Recipes You Need to Make in Your Nonstick Cookware - Recipes

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