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Bread extra-virgin olive oil broccoli florets thyme red pepper red onion salt bacon grape tomatoes romaine lettuce hearts red wine vinegar eggs cream lemon goat cheese
Viewed: 82 - Published at: 9 years agoIngredients
- 1/2 pound day-old chewy farm-style bread, cubed (3 cups)
- 7 tablespoons extra-virgin olive oil (EVOO)
- 2 1/2 cups broccoli florets, available packaged in the produce department
- 1 tablespoon chopped fresh thyme leaves (from 4 sprigs)
- 1/2 teaspoon crushed red pepper flakes (eyeball it in your palm)
- 1 large red onion, finely chopped
- Salt and freshly ground black pepper
- 8 slices bacon, chopped
- 1 pint grape tomatoes, halved
- 2 romaine lettuce hearts, chopped (about 5 cups)
- 3 to 4 tablespoons red wine vinegar (eyeball it)
- 12 eggs
- A splash of cream or half-and-half
- Zest of 1 lemon and juice of 1/2 lemon
- 2 4-ounce logs goat cheese, crumbled
Method
- Preheat the oven to 400F.
- Place the bread in a medium mixing bowl and cover with water.
- Soak the bread for 3 to 5 minutes.
- Heat a 10-inch nonstick skillet with oven-safe handle over medium to medium-high heat.
- To the hot pan, add 2 tablespoons of the EVOO (twice around the pan), the broccoli florets, thyme, red pepper flakes, half of the onions, salt, and pepper.
- Cook for 6 to 7 minutes, until the broccoli starts to take on a little brown color and is tender.
- Heat up another small skillet with about a tablespoon of EVOO.
- Add the chopped bacon and cook until crisp, about 2 to 3 minutes.
- Once crisp, remove from the pan and drain on a plate lined with a paper towel.
- In small batches, remove the bread in handfuls from the water and wring it out without mashing or tearing the bread.
- You do not want wet bread, so wring it carefully.
- Place the softened bread in a salad bowl.
- Add the grape tomatoes, the remaining onions, the reserved crispy bacon, and the romaine lettuce.
- Dress with the red wine vinegar and 4 tablespoons of EVOO (4 times around the bowl).
- Season the salad with salt and pepper and toss to combine.
- Beat the eggs with salt and pepper, the cream, and lemon zest.
- To the broccoli mixure in the skillet, add the crumbled goat cheese and the lemon juice.
- Follow directly with the seasoned beaten eggs.
- Lift and settle the eggs in the pan as they brown on the bottom.
- When the eggs are set but remain uncooked on top, transfer to the oven for 7 or 8 minutes, until the frittata is golden brown and puffy.
- Serve the frittata in the hot pan and cut into wedges at the table.
- Serve the BLT bread salad alongside.
