BROCCOLI BACON FRITTATA

Ingredients

8 slices of thick-cut bacon, diced

1 bunch of broccoli, cut into small florets

Salt and pepper

12 eggs

½ cup (125 mL) of milk

2 cups (500 mL) of shredded

Cheddar cheese

 

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.

Toss the bacon into a large, heavy ovenproof nonstick skillet. Add 1 cup (250 mL) of water (this helps the bacon cook evenly). Set the heat to medium-high and cook, stirring often, until the water is evaporated and the bacon is crisp, 10 minutes or so.

Remove the bacon with a slotted spoon, leaving some or all of the delicious fat behind. Reduce the heat to medium and add the broccoli in a single layer. Season it lightly with salt and pepper and add ½ cup (125 mL) of water. Bring to a steady simmer, gently stirring and loosening flavors from the bottom of the pan. Cover and continue cooking until the broccoli is just tender, a minute or two more. Remove the lid and pour off any remaining water.

Whisk together the eggs, milk, cheese and ¼ teaspoon (1 mL) of salt. Pour over the broccoli. Add the bacon. Stir gently as large curds form, until about half the mixture is set, 2 or 3 minutes. Stop stirring so the bottom will brown and form a crispy crust, just a minute or so longer. Transfer the skillet to the oven and bake until the top is lightly browned and the frittata is firm, about 15 minutes. Carefully invert onto a festive plate. Divide, serve and share!