Let the broccoli reach lightly browned edges before the eggs go in. The colour adds a deeper flavour, while the heat drives off moisture that would otherwise leave the centre soft after baking. Spinach and beans should be dry in the skillet too; a frittata cannot recover from a wet pan by sheer optimism.
BreakfastBroccoli, Cheddar and White Bean Frittata with Whole Wheat Toast
Tender broccoli, spinach and white beans are baked into a thick egg frittata with a modest layer of sharp cheddar. Whole wheat toast turns it into a substantial breakfast.
Ingredients
Preparation steps for Whole Wheat & Whole Spelt Sourdough Bread
Prep 40 minCook 45 minRest 13 h 30 minMix the dough
In a large bowl, stir together Whole Wheat Flour, Whole Spelt Flour,salt, most of the Water, and sourdough starter until no dry patches remain, holding back a small splash of Water for later if the dough already feels quite soft. Cover and let the shaggy dough sit for 30 minutes at room temperature .
Bulk ferment
Leave the dough covered at room temperature for about 3 to 4 more hours, until it looks puffier, feels airy under the surface, and has expanded noticeably without collapsing. If your kitchen is cool, it may take longer; the dough should show bubbles along the sides and jiggle slightly when the bowl is nudged.
Strech & foooooooooold
Stretch and fold the dough. With slightly wet hands, gently grab one side of the dough, stretch it upward without tearing it, then fold it back over the center. Rotate the bowl a quarter turn and repeat this process on all four sides. Cover the dough and let it rest for 30 minutes, then repeat the stretch and fold 2 to 3 more times at 30-minute intervals. Each time, the dough should feel smoother, stronger, and more elastic.
Shape and proof
Turn the dough onto a lightly damp surface, shape it into a tight round or oval, and place it seam-side up in a lined bowl or proofing basket. Cover and let the dough proof for 1 to 2 hours at room temperature, or chill it for 8 to 12 hours in the fridge for slower fermentation and deeper flavor.
Bake the loaf
Heat the oven to 240°C with a covered Dutch oven inside for at least 30 minutes so the pot is fiercely hot. Turn the dough onto baking paper, score the top, transfer it into the hot Dutch oven, cover, and bake for 20 minutes; then uncover, lower the oven to 220°C, and bake for 20 to 25 minutes more until the crust is deeply browned and the loaf sounds hollow when tapped. If you want a more reliable cue, the center should register about 96°C when done.
Cool before slicing
Transfer the bread to a rack and let it cool completely for at least 1 hour before slicing. This resting time lets the crumb set and finish releasing steam, which is the difference between proper bread and a gummy tragedy with a nice crust.
Preparation Steps
Heat the oven
Heat the oven to 200°C/400°F. Place an oven-safe skillet over medium heat.
Cook the broccoli and onion
Warm the olive oil in the skillet. Cook the onion and broccoli for 6 to 8 minutes, stirring occasionally, until the onion is soft and the broccoli is bright green, crisp-tender and lightly browned at the edges.
Add the greens and beans
Stir in the white beans, spinach, salt and ground black pepper. Cook for 1 to 2 minutes, until the spinach has wilted and any liquid in the pan has cooked away.
Add the egg mixture
Whisk the eggs in a bowl and stir in half of the cheddar cheese. Pour the mixture evenly over the vegetables, then scatter the remaining cheddar cheese on top.
Bake the frittata
Cook on the stovetop for 2 minutes without stirring, until the edges begin to set. Transfer the skillet to the oven and bake for 15 to 18 minutes, until the centre is set with no liquid egg remaining and the top is lightly golden.
Toast and serve
Rest the frittata for 5 minutes before slicing so it firms up cleanly. Toast the whole wheat bread until crisp and serve alongside the frittata.
Recipe insights
Browning the Broccoli Before Baking
Cheddar Placement and the Dairy Swap
Stirring half the cheddar into the eggs spreads its savoury flavour through every slice, while the portion on top gives the finished frittata a browned cheese layer—the dairy industry gets to be inside the frittata and on its roof. To reduce dairy, replace the cheddar with 17 g nutritional yeast whisked into the eggs. It brings a cheesy savoury note, although it will not create the melted topping; the cheese illusion ends where the surface begins, as illusions tend to when dinner is asked to provide evidence.
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