Description
A comforting and delicious frittata made with sourdough bread, eggs, and colorful vegetables, perfect for breakfast or brunch.
Ingredients
Scale
- 6 large eggs
- 1 cup sourdough bread, cubed
- 1/2 cup milk
- 1 cup bell peppers, diced
- 1/2 cup onion, diced
- 1 cup cheese (cheddar or your choice), shredded
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and milk. Season this mixture with salt and pepper to taste.
- Heat some olive oil in an oven-safe skillet over medium heat. Add the diced onions and bell peppers. Sauté until soft and fragrant, about 5 minutes.
- Toss in the cubed sourdough bread and mix well with the veggies.
- Pour the egg mixture over the bread and veggies, ensuring everything is evenly coated. Sprinkle cheese on top.
- Cook on the stove for a few minutes until the edges start to set, then transfer the skillet to the preheated oven.
- Bake for 20-25 minutes until golden brown and fully set in the center.
- Let it cool for a few minutes, then slice and serve warm.
Notes
Serve warm with a salad or fruit on the side. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 360mg
Keywords: frittata, breakfast, sourdough, eggs, vegetarian