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Eggs: Vegetable Garden Frittata

Source of Recipe

PaneraBread.com


List of Ingredients

- 1 stick butter
- 1 teaspoon minced garlic
- 2 cups sourdough bread crumbs (4 to 6 slices, crumbled)
- 10 eggs, gently beaten
- 1 cup asparagus tips
- 1 cup steamed broccoli florets
- 1 cup chopped tomatoes
- 2 teaspoons Italian seasoning
- 1 cup grated cheddar cheese
- Salt and pepper to taste


Recipe

In a skillet, melt half the butter. Add the garlic and vegetables and cook for two minutes. Add bread crumbs and cook for an additional two minutes. Set aside and preheat oven to 350 degrees. In a separate oven-safe non-stick skillet or baking pan, melt the remaining butter over medium heat. Add teh eggs and let them cook for 2 minutes. When the eggs form a base in the pan, add the vegetable/bread crumb mixture, seasoning and cheese. Stir gently without disturbing the bottom portion of the pan. Transfer pan to preheated oven and bake for ten minutes. Remove from oven and invert frittata onto serving plate. Cut into wedges or squares.