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Breakfast Frittata


  • 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


  • 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.

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

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