Yield 4-6 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!
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
Courses Appetizer, Snack
Recipe by Food Nouveau at http://foodnouveau.com/recipes/breakfast-brunch/bread-frittata-cherry-tomatoes-prosciutto/