italian frittata

Dosslady avatar
By Silvie Dosser
from Dundalk, ON

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!

serves 12 or more
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For italian frittata

  • 2
    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
    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
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How To Make italian frittata

  • 1
    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
  • 2
    Meanwhile in a large 4 cup size whisk eggs with remaining milk, add spices, mix well.
  • 3
    Pour over the bread and mix. Stir in Baking Powder and Flour
  • 4
    Proceed by adding one at a time all veggies, pepperoni, salt and pepper and cheese stirring after each addition.
  • 5
    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
  • 6
    Bake for 40 to 45 minutes or until a toothpick inserted comes out clean.
  • 7
    Let cool for 5 min. then cut in 6 or 8 slices. Serve with Ketchup, Chili Sauce or Salsa
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