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


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  • 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(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

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

Printable Recipe Card

About Italian Frittata

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

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