All’s Frittata in Love and War
Oven-baked flatbread topped with eggs, bacon, cheese, and potatoes
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Fusing Italian frittata flair with a pizza’s grand stage, this dish brings the breakfast-for-dinner movement to heel. You’ll learn the art of a crisp bread base that stands up to hearty toppings, egg science included.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly brush with 1 tablespoon olive oil.
- 02In a bowl, toss diced potatoes with 1 tablespoon olive oil and a generous pinch of salt. Spread on a separate baking sheet and roast for 10 minutes until just tender.
- 03While potatoes roast, arrange torn sandwich bread pieces evenly on the prepared sheet. Drizzle 3 tablespoons melted butter over the bread and press down with your hands to form a flat, even layer about 1/2 inch thick, patching any gaps. Bake for 7 minutes until just golden.
- 04Meanwhile, cook bacon in a skillet over medium heat until crisp, about 7 minutes. Drain on paper towels.
- 05In a large mixing bowl, whisk together eggs, milk, 1/2 teaspoon salt, and black pepper until smooth.
- 06Once bread crust is baked and slightly cooled, scatter roasted potatoes and half the bacon evenly over it.
- 07Pour egg mixture gently over toppings so it soaks into the bread. Tilt the pan to distribute. Top with shredded cheddar cheese and remaining bacon.
- 08Drizzle the last tablespoon of melted butter over the top. Bake for 12-14 minutes, until eggs are just set and cheese is bubbling.
- 09Let it rest for 3 minutes, then cut into quarters and serve warm.
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