20 minute! Panzanella Frittata.
Great for date night (or morning- I'm married. 👀) this is inspired by my friend who made the most delicious Panzanella salad!
Also, as you can probably see I love breakfast food, and eggs! This really did not take long and it does help to use really good fresh sourdough bread. I hope you enjoy it.
Ingredients (in order of use)
Here's the link to the Instagram video:
In a non-stick, oven-rated pan, sauté until slightly toasted:
1 tablespoon butter
1-2 cups sourdough bread cubed
add a pinch of salt and pepper
Mix:
5 eggs
½ cup shredded mozzarella
⅓ cup heavy cream
⅛ teaspoon paprika
⅛ teaspoon kosher salt
⅛ teaspoon pepper
(Put the stove on medium heat)
Add the egg mixture to the the pan with the bread. (Make sure the bread cubes are distributed evenly)
Top with:
2 tablespoons fresh chopped basil
½ diced tomato (cleaned of seeds)
½ teaspoon dried chives
When the egg mixture starts to get a little firm, pop it in a 475° boiler for 1 to 2 minutes until it's lightly browned.
Finish with:
¼ cup grated parmesan
Enjoy!
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