I had a wonderful 3 days at Stillheart with some amazing women at Power Camp again this week! So Lorraine, Kaylen and I came up with this fritatta and Lisa deemed it her fave! So here is the recipe! xo
4 C Rosemary Focaccia, Trader Joe's carries the one I used
2 Large Shallots, Finely Diced
2 T Butter
1/2 t Red Pepper Flakes
8 Ounces Sliced Crimini Mushrooms
3 C Broccoli, Cut into Bite Size Pieces
1 C Feta
1 C Gruyere Cheese, Shredded
1/3 C Cheddar Cheese, Shredded
1 1/2 C Milk
1 T Montreal Steak Seasoning
Preheat oven to 375 degrees. Spray a 9 x 13 glass baking dish with Pam. Cut focaccia into bite size pieces and place in prepared baking dish.
In a saute pan over medium heat place butter and shallots, saute until translucent and fragrant, about 4 minutes. Add red pepper flakes, mushrooms and broccoli, lightly salt. Saute until the broccoli is bright green. Place evenly on top of focaccia in baking dish. Sprinkle cheeses on top of broccoli mixture. Beat eggs, milk and seasoning, beat until well incorporated. Pour over cheese in baking dish. Let sit in the refrigerator over night or for at least 3 hours so the focaccia can absorb the egg mixture, this will ensure a fluffy end product. Bake for 1 hour or until eggs are set. Let rest for 10 minutes before serving.