Italian Frittata Recipe

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Italian Frittata

Silvie Dosser


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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12 or more


15 Min


45 Min




loaves of day old bread
2 to 3 c
1% milk
6 to 8
eggs (or 8 to 10 egg whites)
3 Tbsp
of epicure pizza seasoning or club house garlic & red pepper
2/3 c
blanched brocoli diced
2/3 c
blanched cauliflower diced
2/3 c
diced red or green peppers or both
1 c
of chopped pepperoni (optional)
2 dash(es)
of salt & pepper
1 c
shredded cheese, (romano, marble )
1/3 c
shredded carrot for garnish
1 Tbsp
baking powder
1/2 c
unbleached white flour

Directions Step-By-Step

Break 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
Meanwhile in a large 4 cup size whisk eggs with remaining milk, add spices, mix well.
Pour over the bread and mix. Stir in Baking Powder and Flour
Proceed by adding one at a time all veggies, pepperoni, salt and pepper and cheese stirring after each addition.
With 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
Bake for 40 to 45 minutes or until a toothpick inserted comes out clean.
Let cool for 5 min. then cut in 6 or 8 slices. Serve with Ketchup, Chili Sauce or Salsa

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Bread
Regional Style: Italian
Dietary Needs: Vegetarian, Low Fat, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy