The Stale Bread Omelette is a way to avoid throwing away stale bread. It’s a recipe I used to eat at my paternal grandmother’s house, who was of Apulian origin. I remember that even when she didn’t have leftover bread, she would purposely buy more to make this tasty dish. I do the same with my grandchildren because I know how much they love it, thus continuing, in her honor, the same ritual. The result is certainly different from a usual omelette, because, as you can see from my photo, it is definitely taller and certainly softer.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 eggs
- 7 oz stale bread
- 7 oz milk
- 2.5 oz grated pecorino
- 1.75 oz grated parmesan
- 1 tbsp extra virgin olive oil
- to taste pepper
- 1 bunch chopped parsley
Tools
- Pan non-stick
- Lid
- Whisk
- 2 Bowls
How to Prepare the Stale Bread Omelette
First, organize your workstation with all the ingredients already measured so that everything is at hand.
In the first bowl, soak the stale bread, preferably broken up a bit, with slightly warm milk.
In the meantime, grate both the pecorino and the parmesan, pour them into the second bowl along with the eggs, chopped parsley, and pepper, and whisk them well.
I didn’t add salt to the ingredients because the pecorino should provide the right saltiness, but if you like it a bit salty, add a pinch.
When the bread has softened, try to crumble it a little with your hands, and transfer it, along with all the milk, into the bowl with the eggs, and mix all the ingredients.
Heat the non-stick pan to cook the stale bread omelette and evenly coat it with the extra virgin olive oil.
Once hot, pour the entire mixture in, lower the flame, cover with the lid, and let it cook for a good 10 minutes.
Once it has set well, carefully flip it and continue cooking for another 5 minutes.
Serve your Stale Bread Omelette hot, but it’s also delicious cold, for a buffet dinner or a picnic.
Tips and Variations:
You can keep the omelette in the fridge for 2 days and reheat it in the microwave so that it doesn’t dry out.
If you want to make it richer, feel free to add diced cooked ham, or speck… basically anything you like.
As for aromatic herbs, add any you prefer, as they will definitely enhance the flavor.
I swap them out each time because in my garden, I have a little corner where all my herbs are planted.
Love eggs? Then don’t miss the next recipe: Baked Eggs with Ricotta, Guanciale, and Peas
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