one of the things i love the most about italian cooking is the way we can take humble ingredients and turn them into such hearty, delicious and nourishing meals. a frittata is the perfect example of this: eggs, dairy and a few other ingredients come together to form something so simple and filling, you can eat it at any time of the day i normally eat frittata with toasted baguette, either on the side or as a vehicle for a thick slice of it slathered in chilies. but what if you took big pieces of what would essentially be toast, and throw them right into the frittata itself? well, italians had already thought of that, and it’s genius recipe called a frittata di pane.
the eggs are mixed with cheese and heavy cream and baked slowly so they stay rich and custardy, but the bread adds great body and texture. the result is super filling. also, olive bread is pretty much my favourite thing on the planet, and Boulart bread’s olive ciabatta demi-baguette is to die for. made without any additives, preservatives, and being GMO free, the flavour is incredible and you can feel good about eating it too! the texture is perfect – dense, and soft with just the perfect hint of naturally occurring sweetness to counteract the salty little pieces of black olive. i almost ate a whole baguette to myself when i was testing this recipe, i couldn’t stop taking slice after slice, slathered with good butter and a pinch of salt (i’m actually drooling as i write this lol).
this will cure any christmas dinner hangover – it’s eggy, cheesy, and salty – from the generous helping of bacon to the caramelized onions, the heaping 1/2 cup of cheese and then the saltiness of the olives – everything you’re craving is all wrapped up in one glorious bite. pair it with a refreshing side salad to cut through some of that saltiness, or eat your veggies in the form a ceaser (my preferred method), and your boxing day morning is complete. don’t forget the chilli oil!
frittata di pane with Boulart olive ciabatta demi-baguette
1/2 cup + 2 tablespoons heavy cream
1/2 cup finely grated parmigiano reggiano
1 Boulart olive ciabatta demi-baguette, cut into 1 inch chunks
1/2 pound bacon or pancetta, cut into small pieces
1 medium white onion, thinly sliced
kosher salt & freshly ground pepper
pre heat oven to 300 degrees. add bread to a baking sheet and toast until dried through and crispy.
meanwhile, cook bacon or pancetta in a touch of olive oil over medium heat until crispy and all fat has been rendered. remove from pan with a slotted spoon, then add onions to remaining fat. season with pepper. cook until deeply caramelized, 20-30 minutes.
whisk the eggs and cream together until just combined (be careful not to over mix or your egg mixture will turn out spongey instead of custardy). if you’re using an oven safe pan such as cast iron, you can keep the cooked onions in the pan, add the bacon/pancetta, and toasted bread, then pour the egg mixture over top. if using an oven safe dish, add all ingredients to the pan. either method, use your hands to make sure everything is evenly distributed.
bake for about 30 – 40 minutes, until centre is just set. careful not to over-bake! remove from oven and let cool slightly before serving – frittata can be served warm or at room temperature. to serve, sprinkle with freshly chopped parsley and drizzle with chilies in oil.