Sunday Supper :: Breakfast for Dinner

I had a bunch of eggs that I bought at a recent farmer's market and in an effort not to let them go to waste, I decided to make a frittata Sunday that I can eat during the week (I'll either take some to work for breakfast or have it with a green salad for dinner). I had some steamed broccoli in my refrigerator and some roasted tomatoes from the Whole Foods antipasti bar so I used those as my main ingredients.

Here's what I did: quickly sauteed the broccoli in some olive oil, added the roasted tomatoes and about 8 beaten eggs. I cooked this on the stove for a few minutes until the bottom of the eggs was set. Then I put the pan in the oven at around 400 degrees to continue cooking. Once the whole egg mixture was close to being cooked through, I added some grated gruyere cheese, turned the oven to broil and let the frittata finish cooking until the cheese was melted.