Ingredients
1 large shallot minced (about 2 tbsp)
1/4 cup minced red bell pepper
2 T olive oil
1 bunch baby broccoli parcooked and chopped into bite-size pieces
8 extra large eggs
1/4 cup half & half
1-1/2 cups grated cheddar (I used TJ’s bacon cheddar for added twist)
S&P to taste
Preparation
Preheat oven to 425. In a 9-10" oven-proof skillet or tarte tatin pan, sauté the shallot and red pepper until softened. Beat the eggs with cream, S&P to taste, and then add in all the baby broccoli and 1 cup of the cheese. Pour into the pan and sprinkle with the remaining cheese. Let set for a minute or two, then remove to oven and bake until puffed and top is lightly browned. Remove and let set for about 5 minutes before cutting into wedges for serving.
