Bread Frittata

Method

1. Prepare the stale bread: let it dry out completely, then grate it finely.
2. In a large bowl, combine the grated bread, grated Parmesan cheese, minced garlic, chopped mint, and chopped parsley.
3. Season with salt and freshly ground black pepper.
4. Add a splash of sparkling wine and a little milk; mix until the bread is moistened.
5. Beat the eggs and gradually add them to the mixture, stirring until you obtain a thick, homogeneous batter.
6. Heat a generous amount of olive oil in a non-stick frying pan over medium heat.
7. Pour the batter into the pan and spread it evenly with a spatula.
8. Cook without disturbing until the bottom is golden and crispy, about 7–8 minutes.
9. Flip the frittata using a plate: slide it onto the plate, then invert it back into the pan to cook the other side.
10. Cook for another 7–8 minutes until golden brown and cooked through.
11. Slide the frittata onto a serving plate, let it cool slightly, then cut into 8 wedges. Serve warm or at room temperature.