Egg Frittata with Roasted Broccoli and Aged White Cheddar

By: Stephen Burns & Donna Dang-Burns

Ingredients

6 ounces of broccoli florets
2 tablespoons of olive oil
Pinch of of salt and black pepper
6 large of eggs
1/4 cup of half and half
1/8 teaspoon of salt
1/8 teaspoon of black pepper
1/2 cup of aged white cheddar cheese shredded
1 tablespoon of finely diced shallots
1/2 teaspoon of fresh thyme chopped

Directions

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, toss the broccoli florets with 2 tablespoons of olive oil and pinch of salt and black pepper.
  3. Arrange the broccoli florets on a Circulon Symmetry baking sheet and roast in the oven for 30 minutes.
  4. In a mixing bowl, whisk the eggs, half and half, salt and black pepper until combined. Set it aside.
  5. In a Circulon Symmetry skillet, evenly spread out the roasted broccoli. Topped the broccoli with aged white cheddar cheese, shallots, and thyme.
  6. Slowly pour the egg mixture over the ingredients in the skillet, then cook in the oven for 20-25 minutes or until the egg is set. Serve immediately.