Mediterranean leftover bread frittata
Difficulty:
Preparation time: 35 minutes
Serving size: 2 Servings
Ingredients
- 150 g IBIS Steinofenbaguette Classic
- 6 eggs
- 2 tomatoes
- 1 small red onion
- 10 Kalamata olives
- 30 g Parmesan cheese
- 2 tbsp olive oil
- Oregano
- Salt, pepper
Instruction
First, preheat the oven to 175°C (fan oven). Cut about 150 g of leftover bread of your choice (e.g. IBIS Steinofenbaguette Classic) into large cubes. Peel the onion and slice it into thin rings.
Now, crack 6 eggs into a bowl, season with salt and pepper, and whisk.
Afterward, slice the 2 tomatoes and 10 pitted olives.
Heat the olive oil in an ovenproof skillet (Ø 28 cm) and toast the bread cubes and onion rings over medium heat for about 5 minutes until golden brown.
Pour the beaten eggs evenly over the mixture and top with the tomatoes and olives. Turn off the heat and let it set for about 5 minutes. Then place the skillet in the oven and bake for about 15 minutes, until the egg mixture is completely set.
Before serving, grate 30 g of Parmigiano Reggiano over the frittata and garnish with the oregano leaves.
