Today we are making an oven-baked bread frittata so good that you don’t need to wait for leftover bread to try it!
Why is it so liked?
It’s as delicious and inviting as a pizza.
To be stuffed cold with raw and cooked vegetables: steamed, boiled, grilled, or baked while avoiding pairing with further protein sources like cheeses and cold cuts, thus giving a light and summer dish.
The oven-baked bread frittata is a single dish since it concentrates the characteristics that distinguish a balanced meal into one course.
Perfect as a recovery and recycling recipe to use leftover bread and empty the fridge.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
You can prepare the oven-baked bread frittata using the egg and bread quantities provided by your meal plan.
- bread (quantity according to meal plan)
- eggs (quantity according to meal plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- cherry tomatoes
- 1 pinch salt
- arugula
- to taste oregano
Suggested Tools
- Bowl
- Baking Pan for pastiera 9.5 inches diameter
- Parchment Paper
Preparation
It’s useful to know that washing eggs removes their protective film, making the porous shell more susceptible to bacteria.
If the shell is dirty, clean it dry before storing and wash it only before use.
Cut the bread into slices and then cut each slice into cubes.
Break the eggs and pour them into a plate.
Add a pinch of salt for each egg and grind the pepper.
Beat with a fork.* I don’t add cheese to the egg as I don’t like the combination of the two foods, feel free to add it.
Combine the bread cubes, mix, and arrange them in the plate so that as much surface as possible is in contact with the egg.
Let it sit for 2 minutes to absorb the egg and soften.Line a baking pan with a crumpled sheet of parchment paper, I used a 9.5 inches baking pan.
Pour the mixture and distribute the bread cubes to create an even base.
If any egg is left, pour it on top.Preheat the oven.
Bake in a fan oven at 356°F for about 20 minutes, until golden brown.Your oven-baked bread frittata is ready to be stuffed.
Slice the oven-baked bread frittata before stuffing it.
To be stuffed cold with raw and cooked vegetables: steamed, boiled, grilled, or baked while avoiding pairing with further protein sources like cheeses and cold cuts, thus giving a light and summer dish.
Slice the oven-baked bread frittata before stuffing it.
Wash the tomatoes thoroughly.
Cut and remove the peduncle part if deemed necessary.
Cut each berry vertically in half.Season the tomatoes with a pinch of salt.
Wash the arugula, drain, and dry it with kitchen paper.
Distribute cherry tomatoes and arugula on the frittata.
Season with oregano.Your oven-baked bread frittata stuffed with cherry tomatoes and arugula is ready.
Enjoy your meal!
With the same procedure you can prepare:
– mini bread frittatas using small-sized molds like tart molds;
– bread and egg muffins using a muffin pan;
perfect as finger food for appetizers, aperitifs, and buffets.
Storage, Tips, and Variations
Use whole grain bread to increase fiber content.
You can use gluten-free bread for a gluten-free version.
You can season with herbs and spices to taste.
FAQ
About Eggs
An egg is a food with high nutritional value.
Classification of eggs by weight
XL very large: 73 g and up;L large: 63 g to 73 g;M medium: 53 g to 63 g;S small: less than 53 g.Can people with cholesterol eat eggs?
– Cook and eat according to your meal plan.
In case of familial congenital hypercholesterolemia, it is advised not to exceed the dose of two eggs per week [source: Humanitas.it].
