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Eggs, they’re what’s for dinner breakfast!  Last week I made Panzanella {recipe link}, the classic Italian tomato and bread salad.  I had some left-over the next day and decided to make a frittata with what little bit was left.  We call anything left over in the frig “must-gos” because whatever foods that are still fresh, must go!  Frittatas are incredibly versatile, in that you can use whatever you have on hand to blend into the eggs.  Italians hate to waste food . . . ‘waste not, want not’ are the words that I grew up with.  My mother always said that our relatives would use up everything but the ‘oink’ of a pig!

  • For this frittata, remove any chunks of the soaked bread from the leftovers of a previously made Panzanella salad (preferably prepared the day before).  
  • Then place the veggie mixture into a small frying pan.  
  • Saute’ the veggies until all of the liquid is absorbed and then toss in 2 beaten jumbo eggs.  
  • Cover and cook the frittata mixture on low for about 10 minutes and then place in a 350 degree oven.
  • Bake for another 10 minutes until the eggs are cooked through and set.
  • At this point, turn the oven to ‘broil’ and keep the frittata under the broiler until a beautiful golden brown color develops.  
  • Keep a very close eye on the frittata while broiling so that it does not burn.  
  • Remove from the oven and garnish with a little bit more of the panzanella.  
  • Sprinkle with salt and pepper.

This frittata is so amazingly delicious!

 
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