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Bruschetta Frittata: A Make-Ahead Breakfast Delight

Having this easy-peasy breakfast option at the ready in your fridge will brighten any morning. Prepare the sourdough-bruschetta filling on the weekend and enjoy a warm Frittata every day of the week. The red onion and tomato mix with flavors of Italian seasoning and mozzarella to create the most delicious custardy egg mixture. The recipe can easily be doubled or tripled for a crowd. If you do double the recipe, you can divide the ingredients between 4 ramekins or use a 9x13 inch baking dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 ramekins
Course: Breakfast
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 slices sourdough cubed (I have also used 1 slice of challah bread, with excellent results)
  • 2 tablespoons thinly chopped red onion divided
  • 2 tablespoons cubed and seeded tomato divided
  • 4 eggs
  • 1/2 cup milk
  • Pinch of Italian seasoning
  • Salt and Pepper to taste
  • 1/4 cup chopped spinach
  • 1/2 cup shredded Italian cheese such as mozzarella or fontina

Method
 

  1. Preheat oven to 350 degrees. Divide the sourdough cubes between two 4.5 inch diameter, 1 inch deep ramekins. Top with 1 tablespoon each of the red onion and tomato.
  2. In a separate bowl, whisk together the eggs, milk, Italian seasoning, a generous pinch of salt and pepper, spinach, the remaining tomato and red onion, and the shredded cheese. Pour the egg mixture over over the sourdough. Top with extra cheese, if desired.
  3. Bake 20 minutes, until eggs are fully cooked and the top is lightly browned. Bon Appetite!