Frittata Di Pane

Introduction

A quick and easy dinner (or breakfast or lunch) for the last minute legends. We bet you already have the ingredients at home!

Ingredients

3 cups of day old Bakers Delight White Loaf, cut into cubes

8 eggs

1/4 cup grated parmesan cheese

1 garlic clove, minced

1/2 tsp kosher salt

Freshly ground black pepper

1 tbsp extra-virgin olive oil

2 cups cherry tomatoes, halved

1 cup spinach

Method

In a large mixing bowl, whisk together the eggs, parmesan cheese, garlic, salt, and some black pepper. Add the bread cubes and press down to immerse in the egg mixture. Let rest for 15 minutes

Preheat the oven to 200°C. Place a 25cm non-stick pan over medium-low heat and add olive oil to the pan

Pour the egg and bread mixture into the pan and use a spatula to distribute the bread pieces evenly

Dot with spinach leaves, then arrange the cherry tomato halves all over the surface. Using a spatula, lightly press the tomatoes down so they sink into the egg mixture slightly. By now the frittata should have cooked over medium-low heat for about 5 to 8 minutes

Transfer the pan to the oven (cover the handle with aluminum foil if it’s made of plastic) and bake for 5 minutes more. Turn on the grill for 2 to 3 minutes, until the frittata is puffed and the tomatoes are slightly charred

Let the frittata rest for about 10 minutes before unmolding and cutting into wedges. Serve with a simple spinach salad