Delicious Frittata di Pane: The Ultimate Bread Frittata Recipe with Broiled Cherry Tomatoes and Crispy Prosciutto
Indulge in the rustic charm of Italian home cooking with this incredible Frittata di Pane, or “Bread Frittata.” This savory bread pudding, elevated with the vibrant sweetness of broiled cherry tomatoes and the irresistible crunch of crispy prosciutto, is a dish that truly shines. Whether enjoyed warm from the oven or cool as a delightful packed lunch, it’s a versatile masterpiece perfect for everything from elegant brunches to casual potlucks and serene picnics. Its robust structure and satisfying flavors make it an instant crowd-pleaser and a fantastic make-ahead option.
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Embracing the Sweetness of Summer: Why Cherry Tomatoes are a Must-Have
Lately, I’ve found myself enjoying cherry tomatoes by the handful, almost like nature’s candy. Their natural sweetness and juicy burst make them an incredibly easy and healthy snack, especially when paired with a dollop of creamy hummus. But their utility extends far beyond mere snacking. These little flavor bombs are a fantastic addition to a multitude of dishes, bringing a pop of color and a concentrated taste of summer to every bite. From light and refreshing salads and hearty casseroles to creamy risottos and comforting pasta dishes, cherry tomatoes are incredibly versatile. In this particular recipe, they play a starring role, transforming a simple frittata into something truly spectacular.
Frittata di Pane: A Timeless Italian Tradition of Savory Bread Pudding
At its heart, “Frittata di Pane” is more than just a dish; it’s a testament to the ingenuity of Italian *cucina povera*, or “poor cooking,” where humble ingredients are transformed into culinary delights. This savory bread pudding is a brilliant way to repurpose stale bread, preventing waste while creating something utterly delicious and satisfying. The concept is simple yet effective: pieces of day-old bread are lovingly soaked in a rich mixture of eggs and cream, allowing them to absorb all the flavors and soften beautifully. The concoction is then briefly cooked on the stovetop to set the base, before being finished in the oven to achieve that perfect golden crust and fluffy interior. Think of it as a blank canvas, eagerly awaiting your creative touch.
What makes Frittata di Pane truly exceptional is its inherent adaptability. It’s a forgiving recipe that encourages experimentation. You can easily customize it with whatever cheeses, vegetables, or proteins you have on hand, making it a fantastic solution for using up leftovers. In recent iterations, I’ve been particularly drawn to making this recipe a vibrant showcase for those beautiful, colorful cherry tomatoes. The method involves topping the bread frittata with halved tomatoes and then broiling it for just a few minutes. This quick burst of intense heat works wonders: the tomatoes caramelize, their natural sugars concentrate, and their flavor intensifies to become a fabulously scrumptious, slightly charred topping that adds both visual appeal and an incredible depth of taste.
The Unbeatable Convenience of Bread Frittata: Perfect for Any Occasion
One of the most appealing aspects of bread frittata, and a key reason it has become a staple in my kitchen, is its remarkable convenience. This dish is equally delightful whether served warm straight from the oven or enjoyed cold. This makes it an ideal candidate for meal prepping and entertaining, as it holds up incredibly well and travels like a dream. Imagine the ease of preparing a dish that doesn’t require last-minute fussing, yet still delivers on flavor and presentation. It’s akin to a reverse sandwich, but with a crucial advantage: all the delicious garnishes are mixed directly into the frittata. This ingenious structure means there’s no risk of spills, no worries about it falling apart, and certainly no soggy bread – a common pitfall of many portable dishes. In essence, bread frittata is the ultimate hero for potlucks and picnics, offering a wholesome, self-contained meal that’s simple to transport and a joy to eat wherever you are.
Adding Depth and Flavor: Prosciutto and Other Variations
For this specific recipe, I’ve chosen to incorporate crispy prosciutto into the mix, adding a wonderful salty depth and a delightful textural contrast to the soft frittata base and tender tomatoes. The rich, savory notes of cured ham complement the sweetness of the tomatoes and the richness of the eggs beautifully. However, don’t feel limited by this choice! In the past, I’ve successfully prepared this dish using other delicious cured meats like fried pancetta, which offers a similar savory crunch, or even crumbled Italian sausage for a heartier, more robust flavor profile. Each variation brings its own unique character to the Frittata di Pane, allowing you to tailor it to your personal preferences or what you happen to have available.
Of course, for those who prefer a meat-free option, this bread frittata is incredibly versatile and can easily be adapted to a vegetarian diet. Simply omit the prosciutto (or any other meat), and you’ll still have a wonderfully satisfying and flavorful egg-based dish. The combination of eggs, cream, Parmesan, and the substantial bread base ensures that the frittata remains plenty hearty and filling on its own. You could even enhance the vegetarian version with additional vegetables such as sautéed spinach, caramelized onions, roasted bell peppers, or crumbled feta cheese to introduce more layers of flavor and texture.
Pin Recipe
Frittata di Pane (Bread Frittata) with Broiled Cherry Tomatoes and Prosciutto
Ingredients
- 6 large eggs
- 1/4 cup (60 ml) heavy cream (35% m.f.)
- 1/4 cup (60 ml) freshly grated Parmesan cheese
- 1 garlic clove minced
- 1/2 tsp (2 ml) kosher salt
- Freshly ground black pepper to taste
- 3 cups (750 ml) stale bread cubes (about 1-inch cubes, from a rustic loaf or sourdough)
- 4 slices prosciutto
- 1 tbsp (15 ml) extra-virgin olive oil
- 2 cups (500 ml) cherry tomatoes, halved
Instructions
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In a large mixing bowl, combine the eggs, heavy cream, grated Parmesan cheese, minced garlic, kosher salt, and a generous amount of freshly ground black pepper. Whisk these ingredients together until thoroughly combined and slightly frothy. Add the stale bread cubes to this mixture, ensuring they are well immersed. Gently press down on the bread with a spoon or your hands to help it soak up the liquid. Let the mixture rest for a full 15 minutes; this crucial step allows the bread to soften and absorb the creamy egg mixture, creating the perfect foundation for your frittata.
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While the bread is soaking, preheat your oven to 400°F (200°C). Prepare the prosciutto: Place a 10-inch (25-cm) nonstick skillet over medium heat. Add the prosciutto slices and fry for about 1 minute per side, or until they become beautifully crisp and slightly browned. Remove the crispy prosciutto from the skillet and set it aside on a plate lined with paper towel to cool for a few minutes. Once cool enough to handle, chop the prosciutto into bite-sized pieces; these will add a fantastic salty crunch to your frittata.
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Reduce the heat under the skillet to medium-low. There’s no need to clean the skillet after frying the prosciutto; the rendered fat will add extra flavor. Add the extra-virgin olive oil to the skillet. Once the oil is shimmering, pour the soaked egg and bread mixture into the skillet. Use a spatula to gently distribute the bread pieces evenly across the bottom of the pan. Evenly dot the surface with the chopped crispy prosciutto pieces. Next, artfully arrange the halved cherry tomatoes all over the top. With your spatula, lightly press the tomatoes down so they settle slightly into the egg mixture. Allow the frittata to cook undisturbed on the stovetop over medium-low heat for about 5 to 8 minutes, until the edges begin to set and turn golden. Then, carefully transfer the skillet to the preheated oven (remember to cover the handle with aluminum foil if it’s made of plastic to prevent melting or burning). Bake for an additional 5 minutes. Finally, turn the broiler on (if your oven has one) and broil for 2 to 3 minutes. Keep a close eye on it during this stage; you want the frittata to puff up beautifully and the cherry tomatoes to slightly char and caramelize, enhancing their sweetness.
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Once cooked, remove the frittata from the oven and let it rest in the skillet for about 10 minutes. This resting period allows the frittata to set fully, making it easier to unmold and slice cleanly. Carefully invert the frittata onto a serving plate or cutting board, then cut it into generous wedges. Serve immediately for a warm, comforting meal, or allow it to cool completely for a delightful portable dish. A simple side of fresh arugula salad, lightly dressed with vinaigrette, provides a perfect peppery contrast.
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Recipe Credit: Marie Asselin, FoodNouveau.com
Tips for Making the Best Frittata di Pane
Creating the perfect bread frittata is a rewarding experience, and a few key tips can elevate your dish:
- Choose the Right Bread: Stale bread is essential. A rustic loaf, sourdough, or even a good quality baguette works wonderfully. Avoid overly soft sandwich bread, as it can become mushy.
- Don’t Rush the Soak: The 15-minute soaking time for the bread cubes in the egg mixture is crucial. It ensures the bread absorbs enough liquid to become tender without dissolving, contributing to the frittata’s unique texture.
- Mind the Skillet: Use a high-quality oven-safe nonstick skillet. This prevents sticking and allows for a seamless transition from stovetop to oven, and easy unmolding. Remember the aluminum foil trick for plastic handles!
- Broiling for Flavor: The broiler step is vital for the cherry tomatoes. It concentrates their sweetness and adds a beautiful, slightly charred exterior, enhancing the overall flavor profile of the frittata. Keep a close eye on it, as broilers can vary in intensity.
- Season Generously: Eggs and bread can be bland, so don’t shy away from seasoning with salt and plenty of freshly ground black pepper. A pinch of red pepper flakes could also add a subtle kick.
Creative Variations to Try
While this recipe is fantastic as is, feel free to get creative with your Frittata di Pane:
- Vegetarian Delight: Omit the prosciutto entirely. Instead, consider sautéing some finely diced onions, bell peppers, or mushrooms before adding them to the egg mixture. Crumbled goat cheese or feta would also be excellent additions.
- Other Meats: Besides pancetta and Italian sausage, cooked and crumbled bacon, diced ham, or even smoked salmon can be used.
- Cheese Please: Experiment with different cheeses! Gruyère, sharp cheddar, provolone, or a mix of Italian cheeses would all be delicious.
- Herbaceous Notes: Fresh herbs like basil, oregano, chives, or parsley, added to the egg mixture, can brighten the flavors considerably.
- Seasonal Vegetables: Beyond cherry tomatoes, think about roasted asparagus, sun-dried tomatoes, or even small broccoli florets (par-cooked) as toppings.
Serving Suggestions & Storage
This Frittata di Pane is incredibly versatile for serving. It makes a wonderful breakfast or brunch item, a light lunch, or even a simple dinner. Serve it with:
- A crisp, green salad with a bright vinaigrette (like arugula with lemon dressing).
- A side of crusty bread (if you didn’t use all your stale bread for the frittata!).
- Fresh fruit for a balanced meal.
Storage: Leftover frittata can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s truly delicious cold, making it perfect for packed lunches or a quick snack. You can also gently reheat slices in a microwave or a warm oven.
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