ItalianNeapolitan
Stuffed Frittata with Mozzarella, Soppressata, Fried Bread and Parmesan
by Gambero Rosso · 452K subscribers on YouTube
A quick and delicious stuffed frittata made with leftover bread, mozzarella, soppressata salami, and Parmesan cheese. Perfect for using up pantry staples.
- Difficulty
- easy
Ingredients
10 items- Stale BreadCut into small cubes
- Olive OilFor toasting the bread and cooking the frittata
- SaltTo taste
- Black PepperTo taste
- Parmigiano ReggianoGrated, to taste
- EggNumber depends on pan size; enough to bind the bread
- Fior di LatteSliced thinly
- SoppressataCut into small cubes
- Pane Raffermo (per servire)(optional) — Extra slices for toasting or frying; optional
- Insalata Verde(optional) — For serving; optional
Method
- Cut the stale bread into small cubes. Heat a little olive oil in a pan and toast the bread cubes with salt, pepper, and grated Parmesan cheese until golden and crunchy.
- Beat the eggs in a bowl. Add the toasted bread cubes to the beaten eggs and let them soak for about a minute.
- Slice the mozzarella (fior di latte) thinly and cut the soppressata salami into small cubes.
- Heat a non-stick pan with a little olive oil. Pour half of the egg and bread mixture into the pan.
- Distribute the mozzarella slices and soppressata cubes over the egg mixture in the pan.
- Cover with the remaining egg and bread mixture, spreading evenly.
- Cook over low heat until the frittata is set and golden on the bottom, then carefully flip or slide onto a plate to cook the other side (or use a lid to finish cooking).
- Optionally, serve with extra toasted or fried bread slices and a green salad.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
