Frittata Di Pane

  • Serves 2
  • Difficulty Easy

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



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


    1. Step 1

      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

    2. Step 2

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

    3. Step 3

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

    4. Step 4

      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

    5. Step 5

      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

    6. Step 6

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