Vegetable Garden FrittataPanera Bread Recipe
Serves 6-8
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 to taste
Freshly-ground black pepper to taste
In a skillet, melt half of the butter. Add the garlic and vegetables and cook for two minutes. Add bread crumbs and cook for an additional two minutes. Set aside.
Preheat oven to 350 degrees. In a separate oven-safe non-stick skillet or baking pan, melt the remaining butter over medium heat. Add the eggs and let 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 of the pan.
Transfer pan to preheated oven and bake for ten minutes. Remove from oven and invert frittata onto serving plate. Cut in wedges or squares.
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