A slice of golden egg frittata with cubed potatoes, topped with green pesto and grated parmesan cheese on a round grey plate.

Bread Frittata

Give your leftover Hovis® Farmhouse Batch bread a delicious second life with this easy Bread Frittata recipe. Packed with fresh herbs and Parmesan, it cooks in just 20 minutes!

Hovis Farmhouse Batch bread with a subtle shadow under it. The packaging is half transparent and half dark teal, decorated with wheats.

Made with Hovis® Farmhouse Batch

Preparation time: 35 mins

Cook time: 15-20 mins

Serves 4

Ingredients

100-150g leftover Hovis® Farmhouse Batch slices, crusts removed
250ml milk (plus extra milk or water as needed to cover)
4-6 large eggs
25g freshly grated Parmesan cheese
2-3 tbsp fresh flat-leaf parsley, finely minced
Salt and freshly ground black pepper, to taste
Extra virgin olive oil, for frying

Tip

For extra flavour, toast your leftover Hovis® bread cubes in a skillet with a dash of garlic oil before soaking them. It adds a delicious depth and prevents them from getting too soggy!

Method

Cut the crustless Hovis® Farmhouse Batch bread into small cubes and place them in a medium bowl. Pour over the 250 ml of milk, then add enough additional water or milk to ensure the bread cubes are completely submerged. Let sit for about 30 minutes until soft.

Hands pouring milk from a measuring pitcher over a glass bowl filled with cubed white bread on a wooden kitchen counter.

Transfer the soaked bread to a colander to drain. Gently squeeze the liquid out of the bread cubes with your hands so they are damp but not waterlogged.

Hands gently squeezing milk out of soaked bread cubes in a metal colander over a kitchen sink to prepare a frittata.

In a separate mixing bowl, beat the eggs together with the grated Parmesan cheese, minced parsley, salt and pepper. Add the squeezed bread cubes and stir well to combine. Let the mixture rest for a few minutes so the bread absorbs the seasoned egg mixture.

Hands adding squeezed bread to a bowl with beaten eggs, grated Parmesan, herbs and seasonings for a bread frittata recipe.

Heat a generous swirl of olive oil in a non-stick or carbon steel skillet over low to medium-low heat. Pour in the egg and bread mixture, smoothing it into an even layer.

Egg and bread mixture being poured from a ceramic bowl into a warm, oiled skillet on a gas stove to cook a bread frittata.

Cook gently until the bottom is set and golden brown. Cover the skillet with a flat plate, carefully flip the skillet onto the plate and slide the frittata back into the pan to cook the second side until firm and browned throughout. (To test when it’s cooked: Insert a knife into the centre, if it comes out clean, the frittata is cooked through.)