Frittata with Baby Broccoli and Cheddar

Preheat an oven to 350°F.

In a small bowl, stir together the bread crumbs and 2 Tbs. of the olive oil. Spread the crumbs out on a small baking sheet. Bake, stirring once halfway through, until the crumbs are golden brown, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.

Position a rack in the upper third of the oven and increase the temperature to 500°F.

Bring a small saucepan of water to a boil over high heat. Add the baby broccoli and cook until just tender, about 2 minutes. Drain and rinse with cold water. Transfer to a paper towel-lined plate.

In a large bowl, stir together the eggs, 1/2 cup of the cheese, the 3/4 tsp. salt and black pepper, to taste. Set aside.

In the deep half of a frittata pan over medium heat, warm 2 Tbs. of the olive oil. Add the rosemary and shallot and cook, stirring constantly, until the shallot is translucent, about 2 minutes. Add the baby broccoli, garlic and red pepper flakes, and season with salt and black pepper. Cook, stirring occasionally, for 2 minutes. Remove the rosemary and discard.

Reduce the heat to medium-low and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, about 8 minutes.

In the shallow pan over medium-low heat, warm the remaining 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 7 to 8 minutes. Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese and the bread crumbs. Transfer the pan to the oven and cook until the cheese is melted, about 1 minute.

Slide the frittata onto a plate and let rest for 5 minutes before serving. Serves 8.

Recipe by Chef Suzanne Goin.