April 24: Broccoli Frittata with Goat Cheese and BLT Bread Salad

2 tablespoons extra-virgin olive oil
2 1/2 cups broccoli florets
1 tablespoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/2 large red onion, finely chopped
   Salt and freshly ground black pepper
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

Preheat the oven to 400 degrees F.

Heat a 10-inch nonstick skillet with oven-safe handle over medium to medium-high heat. To the hot pan, add the EVOO, the broccoli florets, thyme, red pepper flakes, 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.

Beat the eggs with salt and pepper, the cream, and lemon zest.

To the broccoli mixture 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.

4 SERVINGS

This meal was originally for July 31. I made it on Easter morning to take to the potluck breakfast at church because RR says: "This meal is another B, L, D: good for Breakfast, Lunch, or Dinner." Everyone seemed to really like the fritatta because it went really well. I really liked it too. I only changed the fresh thyme to dried. I made it without the BLT Bread Salad because I don't think salad would have gone over well at breakfast. I made the salad last time, but I didn't like the soggy bread. Here is the recipe (without the making-the-bread-soggy step):

1/2 pound day-old chewy farm-style bread, cubed
5 tablespoons extra-virgin olive oil
8 slices bacon, chopped
1 pint grape tomatoes, halved
1/2 large red onion, finely chopped
2 romaine lettuce hearts, chopped
3 to 4 tablespoons red wine vinegar

Heat up a 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.

Place the bread in a salad bowl. Add the grape tomatoes, the onions, the reserved crispy bacon, and the romaine lettuce. Dress with the red wine vinegar and 4 tablespoons of EVOO. Season the salad with salt and pepper and toss to combine.