Guests at the Brampton Inn are treated to a small a-la-carte breakfast menu each morning. Main courses always include guests’ choice of eggs any style, a sweet entree or the egg dish du jour. Therefore, we cook each dish to order including frittatas. When we can we use Carole’s organic eggs. Carole is our mid-week breakfast cook and awesome baker and raises her own chickens.
Pre-heat oven to 325 degrees
1/4 cup homemade garlic croutons, see recipe below
1/3 cup steamed “al-dente” broccoli florets
2 large eggs
1/8 cup white aged cheddar
sea salt and freshly ground pepper, to taste
butter for your pan
Add a small pat of butter to coat a 7 inch Teflon omelet pan and set over medium heat.
Crack your eggs into a small bowl. Whisk vigorously with fork. Salt and pepper to taste. Add eggs to hot butter. With a heat sensitive non-scratch spatula lift side of eggs and let eggs run underneath. Repeat 3-4 times. Sprinkle broccoli, croutons and cheese over still wet eggs and place pan into preheated oven. Let set for 5 min. until cheese is melted and the broccoli is heated through. Serve at once.
This recipe can easily be quadrupled. Instead of using a small omelet pan use a 10 inch pan and place in the oven for 8 – 10 min. until set. Keep an eye on it as you don’t want the frittata to puff.
Preheat oven to 300 degrees.
Line a sheet pan with parchment paper.
1/4 cup unsalted butter, melted
1 clove of garlic, very finely minced
6 slices of hearty white bread, cut into 1/3 inch cubes
In a medium bowl mix bread cubes, melted butter and and minced garlic. Add sea salt to taste. Toss well making sure croutons are evenly coated. Distribute in a single layer on prepared sheet pan. Bake for 15 to 20 min. or until golden. Cool before storing in a well sealed plastic bag. Can be frozen for longer storage.
Bed and Breakfast Foodie