Baguette Guilt and Fried Bread Frittata

So the story goes: I had a half-baguette lingering on top of the microwave, sad and pitiful in a crinkly foil collar that was wrapped around it to help keep bread rigor mortis at bay. It stared me down whenever I checked the time or went to grab Nutella from the pantry (which happens all too often in my house). This weekend has been all about greedy excess: warm chocolate chip cookies on a gray afternoon, hot dogs and cheese fries, fresh-fried donuts, an easy dinner of good bread and triple creme cheese. Why not turn that leftover half-loaf into a frittata crowned with olive oil and butter-fried bread? Keep the good times going, yes, why stop the fry party just because it’s Sunday?

With some beautiful eggs from a local farm, I made a frittata. The eggs were fresh and perky (old eggs lose their tightness; the raw whites slouch like a teenager); I lightly beat them with some salt and cream. After frying the bread cubes in olive oil, butter and salt, I turned them onto a plate and used the hot pan to charm some garlic–egg mixture went back into the pan along with a cup of chopped roasted broccoli, a crumbled knob of goat cheese and a good handful of Parm. I sprinkled the olive oil and butter-fried bread cubes over the top and placed the skillet under the broiler. A few minutes later, there she was, a frittata suitable for breakfast or dinner, and crowned with butter and olive oil-toasted jewels. It was like eggs and toast yet so much more magnificent. Smiling, I brought the skillet to the table, happy with my discovery and knowing that a new era of frittatas for dinner had commenced.

Fried Bread Frittata

Serves 4 to 6

  • 4 large eggs, lightly beaten
  • 2 tablespoons heavy cream or crème frâiche (optional)
  • Kosher salt
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • Four 1/2-inch thick baguette slices (day-old or fresh), cut into 1/2-inch cubes
  • 1 large garlic clove, finely chopped
  • 1 cup chopped roasted, steamed or sautéed vegetables (such as broccoli, cauliflower, onions, green beans. fennel, artichokes–the list is endless)
  • 1 ounce (about 2 tablespoons) cheese, crumbled (such as goat cheese, blue cheese, cheddar, fresh mozzarella)
  • 3 tablespoons Parmigiano-Reggiano cheese
  • 4 scallions, trimmed and thinly sliced, or 3 tablespoons chopped chives

1. Whisk the eggs and heavy cream together with a good pinch of salt in a medium bowl and set aside.

2. Melt the butter with 1 tablespoon olive oil in a 9- or 10-inch skillet over medium heat. Add the baguette cubes and a generous pinch of salt, toss, and cook, turning often, until golden-brown and crunchy, 6 to 8 minutes. Transfer to a medium bowl and set aside.

3. Add another tablespoon olive oil to the pan along with the garlic and cook until fragrant, stirring often, for about 30 seconds. Stir in the vegetable(s) and pour the egg mixture over the top. Sprinkle the cheese over the frittata followed by 2 tablespoons of Parm, then the croutons and lastly the final tablespoon of Parm. Cook until the edges of the frittata are set, 2 to 3 minutes. Meanwhile adjust an oven rack to the upper-middle position and turn the broiler on to high.

4. Drizzle the last tablespoon of olive oil over the frittata and place it in the oven. Broil until the eggs are set, 1 to 3 minutes. Remove from the oven, sprinkle with scallions, and serve.

Woah, It’s Roasted Broccoli

Serves 4

Works great with cauliflower too.

  • 1 head broccoli, ends trimmed, stalks peeled and thinly sliced on a bias, crowns divided into florets
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Grated Parmigiano-Reggiano (optional)

Heat the oven to 350°. Place the broccoli stems and florets in a large baking dish. Toss with the oil and a good few pinches of salt and roast until the florets are browned and frizzled, about 1 hour and 10 minutes, stirring halfway through. Serve sprinkled with Parm.

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2 Comments

Filed under Breakfast, Brunch, Dinner, eggs, Quick Food, Recipe, Vegetarian, Vegetarian Main

2 responses to “Baguette Guilt and Fried Bread Frittata

  1. That’s exactly the deck sent – but – healthy thing I need right now. I’m going to roast broccoli and put it on spaghetti. Right now. Thanks for the idea!

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