I’ve been eating cherry tomatoes by the handful lately because they’re so sweet and delicious! They’re an easy, healthy snack (I especially like them dipped in hummus), but I also like to add them to salads, casseroles, risotto, pasta, and frittata.
“Frittata di Pane,” or bread frittata, is a savory bread pudding of sorts; you soak pieces of stale bread in an egg and cream mixture, then briefly cook it on the stovetop and finish it in the oven. It’s a blank template really—you can mix in whatever cheese, veggies, or protein you like. Lately, I’ve started making the recipe to showcase colorful cherry tomatoes. I top the bread frittata with tomato halves and then broil it for a few minutes. The tomatoes caramelize and their flavor concentrates to become a fabulously scrumptious topping.
What I especially like about bread frittata is that you can make it in advance—it’s equally good warm or cold—and it holds and travels really well. It’s like a reverse sandwich, except all the garnishes are mixed in so the dish won’t spill, fall apart, or get soggy. In other words, bread frittata is perfect for potlucks or picnics.
In this recipe, I add crispy prosciutto into the mix, but in the past, I’ve also made it with fried pancetta and Italian sausage. Of course, you could also go the vegetarian route and forgo meat altogether—this egg-based dish is plenty hearty on its own.
Makes 4 to 6 servings.
This cherry tomato-topped “Frittata di Pane,” or bread frittata, is delicious warm or cold and travels well. A great dish to bring to a potluck or a picnic!
20 minPrep Time
10 minCook Time
30 minTotal Time
In a large mixing bowl, whisk together the eggs, heavy cream, parmesan cheese, garlic, salt, and some black pepper. Add the bread cubes and press down to immerse in the eggs and cream mixture. Let rest for 15 minutes.
Preheat the oven to 400°F (200°C). Place a 10-inch (25-cm) nonstick skillet over medium heat, then add the prosciutto slices. Fry for about 1 minute, flip over and fry until crisp. Set aside to cool for a few minutes, then chop into bite size pieces.
Lower the heat to medium-low, then add the olive oil to the skillet (no need to clean the skillet before adding the oil). Pour the egg and bread mixture into the skillet and use a spatula to distribute the bread pieces evenly. Dot with pieces of prosciutto, 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. Transfer the skillet to the oven (cover the handle with aluminum foil if it’s made of plastic) and bake for 5 minutes more. Turn the broiler on and broil for 2 to 3 minutes, until the frittata is puffed and the tomatoes slightly charred.
Let the frittata rest for about 10 minutes before unmolding and cutting into wedges. Serve with a simple arugula salad.
Recipe Credit: Marie Asselin, FoodNouveau.com