Baked Bread Crumb Frittata Recipe
Frittatas are like heavy omelets. They can be eaten hot, warm, or cold, so they are perfect for breakfast on the run; just wrap a slice in a napkin and go!
SERVES ► 4
- 2 tablespoons butter or margarine, divided
- 1 tablespoon olive oil
- ½ cup frozen spinach, thawed and drained
- 2 slices Artisan Whole Wheat Bread, toasted
- 6 eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- 1 cup shredded Swiss cheese
Preheat oven to 375°F. Grease a 9″ pie plate with 1 tablespoon butter and set aside.
In medium skillet, melt 1 tablespoon butter with the olive oil over medium heat. When the butter foams, add spinach; cook and stir until liquid evaporates, about 4–5 minutes. Remove spinach from skillet and set aside.
Make crumbs from the toast and add to the skillet; cook and stir over medium heat until coated with butter mixture. Remove from heat.
In medium bowl, beat eggs with cottage cheese and salt. Add spinach, Swiss cheese, and toasted crumbs and mix well, then pour into prepared pie plate.
Bake for 20 minutes or until almost set. Remove from oven and sprinkle with cheese.
Return to oven and bake for 10–20 minutes longer until frittata is set and top is browned. Cool for 5 minutes, then slice to serve.
