Ciabattini Frittata Shoemakers Frittata
Elevate your breakfast game with the rustic charm of Ciabattini Frittata, affectionately known as Shoemakers Frittata—a delectable twist on the classic Italian frittata. This recipe transforms humble day-old ciabatta bread into a luscious, savory masterpiece. Soft cubes of bread soak up a rich mixture of eggs, whole milk, and Parmesan, creating a custardy base. Layered with the sweetness of cherry tomatoes, the aroma of sautéed onions and garlic, and the brightness of fresh basil, this oven-baked frittata delivers a harmonious balance of flavors. Cooked to golden perfection in a cast-iron skillet, it’s ideal for a comforting brunch or a quick weeknight dinner. Easy to make and ready in under 40 minutes, this frittata is a versatile dish that pairs beautifully with a crisp green salad or a steaming cup of espresso.
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Recipe Information
Ingredients
- 2 cups Day-old ciabatta bread (cubed)
- 6 large Eggs
- 0.5 cups Whole milk
- 0.25 cups Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 small Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 1 cup Cherry tomatoes (halved)
- 2 tablespoons Fresh basil (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and black pepper until fully combined. Set aside.
Heat olive oil in an oven-safe, non-stick or cast-iron skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the cubed ciabatta bread to the skillet and toast lightly for 2-3 minutes, stirring occasionally, so the bread absorbs the onion and garlic flavors.
Scatter the halved cherry tomatoes evenly across the skillet and pour the egg mixture over the top. Ensure the egg mixture coats the bread cubes evenly.
Sprinkle the chopped basil over the frittata and dot with the butter for added richness.
Reduce the heat to low and cook on the stovetop for 5-7 minutes, or until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed up and fully set in the center.
Carefully remove the skillet from the oven and let the frittata rest for 5 minutes before slicing.
Serve warm, garnished with additional Parmesan cheese or basil if desired.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1184 mg | 394% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 261.5 g | 95% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.9 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 779 mg | 60% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
