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