Herbed Broccoli and Comté Cheese Frittata

1. Prep Broccoli

Cut the florets off the broccoli stems and peel the stems, then chop them into ½-inch pieces. Steam the broccoli until it is tender-crisp, about four minutes.

2. Sauté Bread Cubes

Heat one tablespoon of olive oil in a 12-inch nonstick ovenproof frying pan over medium heat. Add the finely diced bread cubes and sauté until golden brown, about four minutes. Transfer the bread cubes to a large bowl.

3. Mix Eggs and Herbs

In the bowl with the bread cubes, beat the large eggs and mix in the minced chives, marjoram, coarse kosher salt, and freshly ground pepper. Stir in one cup of the shredded cheese.

4. Sauté Shallots and Broccoli

Using the same frying pan, warm the remaining tablespoon of olive oil over medium heat. Add the shallots and sauté until golden brown, about four minutes. Add the steamed broccoli to the pan, sprinkle with salt and pepper, and heat through for another four minutes.

5. Combine and Cook Frittata

Combine the sautéed bread cubes with the egg mixture, ensuring everything is well mixed. Pour this mixture back into the frying pan with the broccoli and shallots. Stir gently to distribute the ingredients evenly. Reduce the heat to low, cover the pan, and let it cook for about 12 minutes, until the eggs are almost set but still moist in the center.

6. Broil and Finish

Preheat your broiler. Once the eggs are almost set, sprinkle the remaining shredded cheese on top of the frittata. Place the pan under the broiler and broil for about three minutes, or until the frittata is puffed and browned. Use a flexible spatula to loosen the edges of the frittata. Slide it onto a platter and serve warm or at room temperature.