Vegetable Garden Frittata
8 tablespoons (1 stick) unsalted butter
1 teaspoon garlic, minced
1 cup asparagus tips
1 cup broccoli florets, steamed
1 cup Roma tomatoes, chopped
2 cups Sourdough bread crumbs
2 teaspoons Italian seasoning
10 large eggs, lightly beaten
1 cup Cheddar cheese, grated
Salt and freshly ground black pepper, to taste
Recipe Directions
For the frittata: Preheat oven to 350 degrees. In a skillet, melt 4 tablespoons of the butter. Add the garlic, asparagus, broccoli and tomatoes and cook for two minutes. Add bread crumbs and Italian seasoning and cook for an additional two minutes. Set aside.
In a separate ovenproof non-stick skillet, melt the remaining butter over medium heat. Add the eggs and let them cook for two minutes. When the eggs begin to solidify, add the vegetable-bread crumb mixture and cheese. Stir gently without disturbing the bottom portion of the pan. Transfer pan to the oven and bake for ten minutes. Remove from oven and invert frittata onto serving plate. Serve by cutting into wedges or squares.
For the bread crumbs: Preheat oven to 500 degrees. Place bread slices on a sheet pan and toast for 3 to 5 minutes. Turn off the heat and let the bread stay in the oven for at least 4 hours or as long as overnight until thoroughly dry. Remove slices from the sheet pan and place in a food processor. Pulse for 30 seconds to 1 minute until everything has been broken down into very small crumbs.