Thursday, September 24, 2009

Broccoli and Cheddar Frittata


Guests at the Brampton Inn are treated to a small a-la-carte breakfast menu each morning. Main courses always include guests' choice of eggs any style, a sweet entree or the egg dish du jour. Therefore, we cook each dish to order including frittatas. When we can we use Carole's organic eggs. Carole is our mid-week breakfast cook and awesome baker and raises her own chickens.

Pre-heat oven to 325 degrees

Per person:

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

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.

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.

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

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.


Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
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1 comment:

  1. HI - Thanks for recommending using a Teflon pan while making your frittata. I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.

    If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Ross

    ReplyDelete