Bread omelette

Ingredients

• 180 gStale bread
• 160 gParmigiano Reggiano DOP
• 1 cloveGarlic
• 1 bunchMint
• 1 bunchParsley
• 1 teaspoonFine salt
• 1 pinchBlack pepper
• 200 gLightly sparkling white wine
• 100 gWhole milk
• 8Eggs
• As neededExtra-virgin olive oil

Instructions

1. 1

   Prepare the bread

   Cut the stale bread into pieces, then grate it into crumbs. Chop the mint leaves and parsley.

2. 2

   Chop the garlic

   Finely chop the garlic. Put the breadcrumbs in a bowl and add the grated Parmesan, followed by the chopped herbs.

3. 3

   Season the mixture

   Add the salt, black pepper and chopped garlic. Mix everything together well with a spoon.

4. 4

   Add wet ingredients

   Pour in the sparkling wine, then the milk, and finally the beaten eggs.

5. 5

   Fill the pan

   Mix again. Heat a wide frying pan with enough olive oil to cover the bottom, add the mixture and smooth the surface with a spoon.

6. 6

   Cook the first side

   Cover the pan and cook over medium heat for 10–15 minutes, or until the base is golden and the top is set enough to turn. Place a flat lid or pizza plate over the pan.

7. 7

   Turn and finish

   With a decisive movement, turn the omelette onto the plate or lid. Slide it back into the pan and cook uncovered for about 5 minutes more. When cooked through, cut into portions and serve.

What is a bread omelette?

A bread omelette is a homely, filling dish that combines stale bread with eggs and other ingredients, rather than relying on eggs alone. This version pairs the bread with Parmesan, garlic, mint and parsley for a savoury, aromatic result.

It is presented as a family-style, fridge-clear-out recipe, though its specific regional origin is not given. The bread absorbs the wine, milk and beaten eggs, helping the mixture hold together as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 20g protein, 24g carbs, 20g fat.

The bread provides most of the carbohydrates, while the eggs and Parmesan contribute protein; the cheese and olive oil are the main sources of fat. Pair a portion with salad or other vegetables for a more balanced plate. Nutrition is estimated because the amount of oil used is not specified.

Choose the right bread

Stale bread: use bread that is dry enough to grate into crumbs. If it is still soft, let it dry out before grating so it does not turn into a paste.

Crumb size: grate the bread as directed, aiming for fairly even crumbs. This helps the liquid distribute throughout the mixture.

Build the flavour

Parmesan: finely grated cheese mixes evenly through the crumbs and adds a salty, savoury flavour. Taste the mixture before adding extra salt, as the cheese is already seasoned.

Herbs and garlic: chop the mint, parsley and garlic finely so they are spread through each portion. Keep to the stated quantities for the intended balance of flavours.

Get the mixture ready

Liquids first: stir in the sparkling white wine and milk before adding the beaten eggs. This gives the dry ingredients a chance to take up some liquid.

Even mixing: fold and stir until the breadcrumbs are moistened and the ingredients are distributed throughout. Smooth the top once the mixture is in the pan so it cooks evenly.

Cook gently, then turn

First side: cook covered over medium heat for 10–15 minutes. Look for a golden base and a surface that has set enough to hold together when turned.

Turning: use a flat lid or a plate wider than the omelette, and turn it decisively. Slide the omelette back into the pan and cook uncovered for about 5 minutes more.

Serve it as a meal

Rest briefly after cooking so the omelette is easier to portion. Serve it warm, cut into slices or wedges.

A crisp green salad or simply dressed tomatoes make a fresh contrast to the rich, cheesy omelette. The recipe is substantial enough to serve as the centre of a meal.

Recipe notes & tips

• Grate the stale bread into crumbs before measuring out the other ingredients.
• Chop the herbs and garlic finely so they disperse through the mixture.
• Use a wide frying pan so the omelette cooks in a reasonably even layer.
• Keep the heat at medium and check the base before attempting to turn it.
• Choose a flat lid or plate that fully covers the pan for a steadier turn.

Variations

• Add spring onions: finely slice them and mix them in with the herbs.
• Use another hard cheese: replace the Parmesan with a similarly savoury grated cheese.
• Change the herbs: use a smaller amount of another fresh herb in place of some of the mint or parsley.
• Add cooked vegetables: fold in well-drained leftovers before adding the eggs.
• Make it pepperier: add a little more black pepper to the breadcrumb mixture.

Common mistakes to avoid

• Using soft bread: it can clump rather than form crumbs; use stale bread as directed.
• Uneven crumbs: large pieces may stay dry; grate the bread into fairly even crumbs.
• Under-mixing: dry patches may remain; stir thoroughly after adding each ingredient.
• Cooking too hot: the base can brown before the top sets; keep the heat at medium.
• Turning too early: a loose surface may break apart; wait until it is sufficiently set.
• Using too little oil: the omelette may stick; use enough to cover the bottom of the pan.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat in a frying pan over low heat or in the microwave until hot throughout.

Frequently asked questions