Ingredients

The following ingredients have 12 Servings
  • 1 head broccoli (florets only, cut into bite-size pieces)
  • 2 tablespoons extra virgin olive oil
  • salt and fresh ground black pepper (to taste)
  • 8 ounces antibiotic-free pancetta (chopped)
  • 7 ounces semi-hard cheese (shredded (I used Sartori Montamor))
  • 1 red bell pepper (finely chopped)
  • 3 scallions (chopped)
  • 12 large eggs
  • 2 teaspoons fines herbes or your favorite herb blend
  • 1/2 fresh ground black pepper
  • 1/4 teaspoon sea salt

Instruction

  • Preheat oven to 425 degrees. Toss broccoli with olive oil, salt and pepper in a large bowl; transfer to a baking sheet. Roast 25 minutes until browned; remove from oven. Reduce oven temperature to 375 degrees.
  • Saute pancetta in large skillet until crisp; use slotted spoon to remove to paper-towel lined plate.
  • Gently toss roasted broccoli, crisp pancetta, crumbled cheese, red bell pepper, and scallions in a large bowl. Transfer to lightly oiled 9"x13" baking dish.
  • Lightly beat eggs in large bowl with fines herbes, black pepper and salt Pour over broccoli mixture.
  • Bake 35 minutes at 375 degrees or until lightly browned and eggs are cooked through.