8 slices of locally sourced bacon, chopped
2 Tablespoons olive oil
2 1/2 cups broccoli florets
1 tablespoon chopped fresh thyme
1/2 teaspoon crushed red pepper flakes
1 large red onion
1 pint grape tomatoes
Salt & Pepper
Splash of milk
4 oz locally sourced goat cheese
1. Preheat the over to 400 degrees F.
2. Cook the bacon in a skillet over medium to medium-high heat. Drain cooked bacon on a paper towel and set aside.
3. Remove all but two tablespoons of bacon grease from the skillet. Too the hot pan, add 2 tablespoons of olive oil the broccoli florets, thyme, red pepper flakes, onion, grape tomatoes, salt and pepper. Cook for 6 to 7 minutes, until the broccoli starts to take on a little brown color and is tender.
4. Beat the eggs with salt and pepper and milk. To the broccoli mixture in the skillet, add the cooked bacon and crumbled goat cheese. Follow directly with the seasoned beat eggs. Lift and settle the eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to the oven for 7 to 8 minutes, until the frittata is golden brown.
*Modified from Broccoli Frittata with Goat Cheese by Rachel Ray 365: No Repeats