You can use any frozen vegetable in this delicious vegetarian entree recipe; try green beans or baby peas. Use leftover toasted bread slices to make the bread crumbs.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 4 Tbsp. butter, divided
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 2 cups frozen broccoli florets, steamed and well drained
- 1 cup chopped plum tomatoes, drained
- 1-1/2 cups coarse toasted bread crumbs
- 10 eggs, beaten
- salt and pepper to taste
- 1 cup grated Havarti cheese
- 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees F. In a heavy skillet, melt 2 Tbsp. butter in 2 Tbsp. olive oil until slightly foamy. Add garlic and broccoli and cook, stirring, for 2-3 minutes until garlic is fragrant. Add bread crumbs and cook and stir 2-3 minutes longer. Set aside.
In another oven proof skillet, melt remaining 2 Tbsp. butter over medium heat and spread to coat bottom of pan. Season eggs with salt and pepper and pour into skillet. Cook for 2 minutes, then top with vegetable bread crumb mixture, tomatoes, and Havarti cheese. Stir gently, then transfer pan to oven and bake at 350 degrees F for 15-20 minutes until eggs are set and beginning to brown. Top with Parmesan cheese and serve.
