italian frittata
This is a great way to use up leftover Bread, or bread that has slightly hardened. Many times I use the ends of sliced breads that my children haven't eaten. I refrigerate them in a bag throughout the week and by Saturday I have a loaf worth! With 7 kids to feed, nothing goes to waste...If you desire Kosher , omit the Pepperoni and use Turkey Bacon. If you wish to make it Vegetarian omit the meat all together. Buon Appetito!
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yield
12 or more
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For italian frittata
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2loaves of day old bread
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2 to 3 c1% milk
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6 to 8eggs (or 8 to 10 egg whites)
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3 Tbspof epicure pizza seasoning or club house garlic & red pepper
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2/3 cblanched brocoli diced
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2/3 cblanched cauliflower diced
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2/3 cdiced red or green peppers or both
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1 cof chopped pepperoni (optional)
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2 dashof salt & pepper
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1 cshredded cheese, (romano, marble )
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1/3 cshredded carrot for garnish
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1 Tbspbaking powder
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1/2 cunbleached white flour
How To Make italian frittata
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1Break Up your bread in 2 inch chunks and place in a large mixing bowl, stir in 1 cup of milk to wet the bread, let stand 5 minutes, Preheat oven at 375F
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2Meanwhile in a large 4 cup size whisk eggs with remaining milk, add spices, mix well.
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3Pour over the bread and mix. Stir in Baking Powder and Flour
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4Proceed by adding one at a time all veggies, pepperoni, salt and pepper and cheese stirring after each addition.
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5With Pam spray 4 X 8 inch or 3 X 9 inch Pie plates. Pour in equal amounts of the mixture in each plate. Garnish the top with shredded Carrot
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6Bake for 40 to 45 minutes or until a toothpick inserted comes out clean.
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7Let cool for 5 min. then cut in 6 or 8 slices. Serve with Ketchup, Chili Sauce or Salsa
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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