Broccoli Frittata with Goat Cheese and BLT Bread Salad

• 1/2 pound day-old chewy farm-style bread, cubed (3 cups)
• 7 tablespoons extra-virgin olive oil (EVOO)
• 2 1/2 cups broccoli florets, available packaged in the produce department
• 1 tablespoon chopped fresh thyme leaves (from 4 sprigs)
• 1/2 teaspoon crushed red pepper flakes (eyeball it in your palm)
• 1 large red onion, finely chopped
• Salt and freshly ground black pepper
• 8 slices bacon, chopped
• 1 pint grape tomatoes, halved
• 2 romaine lettuce hearts, chopped (about 5 cups)
• 3 to 4 tablespoons red wine vinegar (eyeball it)
• 12 eggs
• A splash of cream or half-and-half
• Zest of 1 lemon and juice of 1/2 lemon
• 2 4-ounce logs goat cheese, crumbled

1. Preheat the oven to 400F.
2. Place the bread in a medium mixing bowl and cover with water.
3. Soak the bread for 3 to 5 minutes.
4. Heat a 10-inch nonstick skillet with oven-safe handle over medium to medium-high heat.
5. To the hot pan, add 2 tablespoons of the EVOO (twice around the pan), the broccoli florets, thyme, red pepper flakes, half of the onions, salt, and pepper.
6. Cook for 6 to 7 minutes, until the broccoli starts to take on a little brown color and is tender.
7. Heat up another small skillet with about a tablespoon of EVOO.
8. Add the chopped bacon and cook until crisp, about 2 to 3 minutes.
9. Once crisp, remove from the pan and drain on a plate lined with a paper towel.
10. In small batches, remove the bread in handfuls from the water and wring it out without mashing or tearing the bread.
11. You do not want wet bread, so wring it carefully.
12. Place the softened bread in a salad bowl.
13. Add the grape tomatoes, the remaining onions, the reserved crispy bacon, and the romaine lettuce.
14. Dress with the red wine vinegar and 4 tablespoons of EVOO (4 times around the bowl).
15. Season the salad with salt and pepper and toss to combine.
16. Beat the eggs with salt and pepper, the cream, and lemon zest.
17. To the broccoli mixure in the skillet, add the crumbled goat cheese and the lemon juice.
18. Follow directly with the seasoned beaten eggs.
19. Lift and settle the eggs in the pan as they brown on the bottom.
20. When the eggs are set but remain uncooked on top, transfer to the oven for 7 or 8 minutes, until the frittata is golden brown and puffy.
21. Serve the frittata in the hot pan and cut into wedges at the table.
22. Serve the BLT bread salad alongside.

bread, extravirgin olive oil, broccoli florets, thyme, red pepper, red onion, salt, bacon, grape tomatoes, romaine lettuce hearts, red wine vinegar, eggs, cream, lemon, goat cheese

Taken from www.epicurious.com/recipes/food/views/broccoli-frittata-with-goat-cheese-and-blt-bread-salad-374423 (may not work)