Breakfast Frittata

After overdosing on pie for two days, I decided to start this morning with a savory breakfast. I still had a few dinner rolls left over from Thanksgiving. I cut the crusts off the rolls and made croutons. The croutons, along with eggs, herbs, and cheese became a lovely breakfast frittata.

Frittata is an egg-based Italian dish similar to an omelette or crustless Quiché, with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to "fried."  Fried?

Not my frittata.

My Breakfast Frittata uses freshly laid eggs, fresh herbs, shallots, real butter, cream, and my homemade croutons.

Here's the recipe:

Breakfast Frittata

Herbs, shallots, cream, eggs and bread combine for an easy breakfast frittata.

5 from 2 votes

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Prep Time 12 mins

Cook Time 15 mins

Total Time 27 mins

Course Breakfast, Brunch

Cuisine American

Servings 2

Calories 305 kcal

Equipment

• 6" pie pan
• Baking sheet

Ingredients

  

0.5x1x2x3x

• 3 dinner rolls or thick slices of bread
• 2 TBS melted butter divided
• Salt
• Pepper
• Cayenne pepper
• 3 large eggs
• 2 TBS heavy cream
• 2 teaspoons chopped fresh herbs I used parsley, sage, rosemary, and thyme!
• 1 large shallot sliced thinly
• ¼ cup grated Italian cheese I used Parmesan and Italian blend

Instructions

 

• Preheat the oven to 325 degrees. Remove the crusts from the bread or rolls. Cut the bread into medium cubes, about ¾" square.
• Place bread cubes on a baking sheet. Season with salt, black pepper, and cayenne pepper. Drizzle with 1 TBS melted butter then stir to coat the cubes.
• Place into a 325 degree oven and toast until dry and lightly golden brown. Watch it close as it burns easily.
• Remove the croutons from the oven and set aside to cool.
• Chop the herbs and slice the shallot.
• Add the remaining melted butter to a small saucepan over low to medium heat. Add the herbs and shallots and sauté until the shallots are just translucent.
• Pour the mixture into a small oven-proof dish for two. Spread the butter around the bottom and up the sides to keep the eggs from sticking.
• Sprinkle half the cheese over the shallots then add the croutons.
• Lightly beat the eggs in a small bowl with the heavy cream and pour over the croutons. The frittata is best if some of the croutons are left above the egg. They brown bit more, adding crunch and texture to the fritatta.
• Sprinkle the remaining cheese over the top. Bake in 325 degree oven for 15 minutes or until the frittata barely jiggles in the center. Allow to cool slightly before serving.

Nutrition

Nutrition Facts

Breakfast Frittata

Amount per Serving

Calories

305

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

15

g

75

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

305

mg

102

%

Sodium

 

401

mg

17

%

Potassium

 

159

mg

5

%

Carbohydrates

 

3

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

14

g

28

%

Vitamin A

 

1030

IU

21

%

Vitamin C

 

1

mg

1

%

Calcium

 

203

mg

20

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

Keyword bread, cheese, eggs, fritatta, shallots

Tried this recipe?Let us know how it was!

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