Easy recipe for a Ciabatta and Courgette Frittata
500g ciabatta or light rye bread, crusts removed and torn (nett weight 250g)
200ml full cream milk
200ml fresh cream
1 garlic clove, minced
6 eggs, (xl)
5ml dried oregano
1 stem fresh rosemary, de-stalked and finely chopped
80g parmesan cheese, grated
2 medium courgettes, coarsely grated (200g)
200g baby spinach, roughly chopped
25g basil, torn
salt and black pepper, to taste
Preheat the oven to 180º C. Grease a 20 x 25 cm baking dish.
Place the bread, milk and cream in a large bowl. Give it a good mix and set aside for 30 minutes.
Whisk together the garlic, eggs, oregano, rosemary and 50g of the Parmesan. Add 3/4 teaspoon salt and freshly cracked black pepper.
Add the egg mixture, courgettes, spinach and basil to the soaked bread and mix to combined.
Transfer the bread mixture to the baking dish and spread out evenly. Bake for 20 minutes. Sprinkle the remaining Parmesan over the top and return to the oven for a further 25 minutes. If you’re using rye, add another 5 minutes to the cooking time.
Set aside for at least 5 minutes before serving.