Vegetable Garden Frittata



  • 8 TBS (1 stick) unsalted butter
  • 1 tsp garlic, minced
  • 1 Cup asparagus tips
  • 1 Cup broccoli florets, steamed
  • 1 Cup Roma tomatoes, chopped
  • 2 Cups sourdough bread crumbs (see below)
  • 2 tsp Italian seasoning
  • 10 large eggs, lightly beaten
  • 1 Cup Cheddar cheese, grated
  • salt and freshly ground black pepper, to taste


    PREHEAT oven to 350. In a skillet, melt 4 tablespoons of butter. Add the garlic, asparagus, broccoli, and tomatoes and cook for 2 minutes. Add bread crumbs and Italian seasoning and cook for an additional 2 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 2 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 the pan to the oven and bake for 10 minutes. Remove from oven and invert frittata onto a serving plate. Serve by cutting into wedges or squares.

    BREAD CRUMBS: Preheat oven to 500. 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.
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