1. Place a rack in upper-middle of oven and heat to 375 degrees.

2. Arrange bread cubes on a baking sheet and coat lightly with cooking spray. Bake until toasted, about 10 minutes. Meanwhile, whisk eggs and milk in a medium bowl until smooth, then season with salt and pepper and set aside.

3. Heat 2 teaspoons oil in a medium oven-safe nonstick skillet over medium-high until shimmering. Add broccoli, bell pepper, and scallions and season with salt and pepper. Cook, stirring occasionally, until broccoli is just tender, 5 to 7 minutes, then remove from heat.

4. Fold toasted bread cubes and cheese into skillet, then pour egg mixture over top. Bake until top is puffed and center is set, 25 to 30 minutes. Meanwhile, whisk vinegar and remaining 2 teaspoons oil in a large bowl, then add spinach and toss to coat; season with salt and pepper to taste and set aside.

5. Let skillet cool 5 minutes, then cut broccoli bake into wedges and serve with salad, using caution as handle will be quite hot.

Source: Hannaford fresh Magazine, September 2021