Shelly's Recipe

SKILLET STRATA WITH CHEDDAR AND BROCCOLI

Category: Breakfast Casseroles

1 (10 oz) pkg frozen broccoli, thawed, drained and squeezed dry
2 T. unsalted butter.
1 small onion minced
Salt and pepper, to taste
6 large eggs
1 1/2 cup milk
1/2 t. dried thyme
1 cup shredded cheddar cheese
3 slices high-quality sandwich bread, cut into 1-inch squares (or 4-5 slices, if using smaller bread)

Preheat oven to 425, and adjust rack to middle position. Melt butter in 10 inch oven safe nonstick skillet over medium-high heat, swirling to coat. Add onion and 1/2 tsp salt. If using dried thyme add now. Cook until onion softened about 6 minutes.

Meanwhile, bring an inch of water to a boil in a saucepan. Add broccoli, and cook for 1 minute until bright green (but not completely tender). Drain and lay on some paper towels to absorb extra water. Pat tops dry.

Meanwhile, whisk eggs, milk, fresh thyme and 1/4 tsp pepper in large bowl. Stir in cheese. Toast bread by carefully folding into skillet with onions until evenly coated. Cook until lightly toasted, 3-4 minutes. Add eggs to skillet, and fold together until slightly thickened and bread is soaking up eggs. Finish in oven until puffed and edges pull away from sides, about 12 minutes. Serve right away. Serves 4