Frittata di pane (Bread Frittata)

Ingredients

• 100-150 g 3-1/2 to -5 oz stale bread, trimmed of its crust
• 250 ml 1 cup milk
• 6 eggs
• 25 g 1 oz freshly grated Parmesan cheese
• A few sprigs of parsley (finely minced)
• Salt and pepper
• Olive oil

Instructions

1. 1

   Cut the bread into cubes and place in a bowl. Pour over the milk, then add enough water (or more milk if you're feeling rich) to cover.

2. 2

   Let the cubes soak in the milk until they are soft, about 30 minutes.Place the soaked bread cubes in a colander to drain.

3. 3

   Beat the eggs with the cheese and parsley, seasoning generously with salt and pepper. Squeeze the bread cubes of their liquid and add them to the bowl. Give it all a turn to mix everything well. Let rest for a few minutes to let the egg mixtures impregnate the bread.

4. 4

   Heat some olive oil in a non-stick or carbon steel skillet, add the eggs and proceed to fry one side, then the other, over gentle heat, following our instructions for making a frittata. The frittata should be thoroughly cooked through and nicely browned on both sides. You can test the frittata for doneness by piercing it with a paring knife; if it comes out clean, the frittata should be done.

5. 5

   Turn out the frittata on to a serving plate and let it cool a bit before serving. Bread Frittata is also quite nice at room temperature.