Breakfast 67 Frittata With Fried Bread Recipe

I woke up one day and decided to mix things up by whipping together a frittata loaded with eggs, bacon, melty cheese and fresh veggies, plus some seriously crispy sourdough on the side to make my morning feel like a mini adventure.

I love making Breakfast 67 Frittata With Fried Bread. I think its a nutritious dish that packs protein from eggs, milk and cheese and vitamins from onion, red bell pepper and garlic.

I also like the crispy, buttered bread and optional smoked bacon for extra flavor and energy.

Ingredients

• Eggs supply high-quality protein and ensure a tender, rich flavor in every bite.
• Smoked bacon adds a crunchy, salty element and loads extra protein for depth.
• Onions bring a natural sweetness and fiber, lightly softening to enhance savory taste.
• Red bell pepper offers vibrant color, slight crunch and vitamins, balancing the dish’s flavor.
• Garlic infuses a pungent garlicky char, enhancing the overall taste with a warming kick.
• Rustic bread yields satisfying carbohydrates and crispy texture when twice fried to perfection.
• Whole milk unites ingredients adding creaminess and helps the frittata maintain consistent structure.

Ingredient Quantities

• 6 large eggs
• 1/3 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated cheddar or Gruyere cheese
• 100g smoked bacon, roughly chopped (optional)
• 1 small onion, thinly sliced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 thick slices of rustic bread (like sourdough)
• Butter for frying the bread
• A few sprigs of fresh chives or parsley, chopped (optional)

How to Make this

1. Preheat your stove to a medium heat and crack the eggs into a bowl, add whole milk, salt and pepper, and whisk them together until they’re well mixed.

2. Heat the olive oil in a nonstick pan over medium heat then toss in the thinly sliced onion, diced red bell pepper and minced garlic. Cook for about 4 to 5 minutes until it softens up.

3. If you’re using bacon, add the roughly chopped smoked bacon to the pan now and fry until it’s slightly crispy, which should take around 3 minutes.

4. Pour the egg mixture evenly over the veggies and bacon in the pan. Sprinkle the grated cheddar or Gruyere cheese all over.

5. Lower the heat to medium-low and let the frittata cook undisturbed for about 5 minutes, until the edges start to set and the centre is still a bit runny.

6. While the frittata is cooking, heat a little butter in a separate skillet over medium heat for the bread.

7. Fry the thick slices of rustic bread in the butter until both sides are golden and crispy, about 2 minutes per side.

8. Once the frittata edges are set, check the centre; if it’s still too runny, you can cover the pan with a lid and let it cook for another 2 minutes until fully set.

9. Remove the frittata from the pan and if you like, sprinkle freshly chopped chives or parsley on top for an extra burst of freshness.

10. Slice the frittata and serve it hot with the crispy fried bread on the side. Enjoy your breakfast!

Equipment Needed

1. Stove – you’ll need a burner for preheating and cooking
2. Mixing bowl – for cracking the eggs and whisking them with milk, salt, and pepper
3. Whisk – to beat the eggs until they’re well mixed
4. Measuring cups and spoons – for accurately measuring whole milk, salt, and pepper
5. Cutting board – for slicing onions, dicing red bell peppers, and roughly chopping bacon
6. Chef’s knife – to cut the vegetables and bacon
7. Nonstick pan – for cooking the veggies, bacon, and egg mixture
8. Wooden spatula – to stir the ingredients and later help with sliding the frittata out
9. Cheese grater – for shredding the cheddar or Gruyere cheese
10. Additional skillet – for frying the rustic bread
11. Pan lid – for covering the frittata if the centre needs extra cooking time
12. Serving plate – for slicing and enjoying the finished dish

Hope this helps you get everything set up for a tasty breakfast!

FAQ

• Q: Can i use a different type of cheese?
  A: Sure thing, you can swap cheddar or Gruyere with any cheese you like, but they work best for this recipe.
• Q: Do i have to use bacon?
  A: No, the smoked bacon is optional, so you can leave it out if you prefer a vegetarian version.
• Q: Can i add more veggies or spices?
  A: Absolutely, feel free to throw in a handful of spinach or a pinch of paprika to mix it up a bit.
• Q: How do i get the perfect fry on the bread?
  A: Make sure you use a good amount of butter and heat a little lower so the bread crisps up without burning.
• Q: Can i make this dish ahead of time?
  A: You can prep most of it ahead, but it’s best to fry the bread right before serving to keep it crispy.

Breakfast 67 Frittata With Fried Bread Recipe Substitutions and Variations

• If you don’t have whole milk, you can use almond milk or another plant-based alternative
• If smoked bacon is hard to come by, try turkey bacon or even diced ham instead
• Instead of cheddar or Gruyere, you could use mozzarella or a mix of cheeses for a different flavor
• If sourdough bread isn’t available, regular white or whole wheat bread works just fine

Pro Tips

1. Make sure you beat the eggs really well with the milk, salt and pepper so you get a nice, even mix. If you dont whisk them enough the frittata might end up lumpy.
2. When you’re cooking the veggies and bacon, keep a close eye on them. If they start to burn, lower the heat right away so they stay soft and mix well with the eggs later on.
3. Once you pour over the egg mixture, lower the heat even more. This little hack allows the cheese to melt perfectly and the eggs to set without burning on the bottom.
4. For the best crispy bread, fry it in a well-heated butter pan and don’t rush flipping it. Watch the butter carefully so it doesnt burn and ruin that perfect crunch.