Frittata Di Pane

It’s definitely time for tomatoes, even though our poor little garden is struggling this year (thanks to three solid months of cool, cloudy weather). I will not be deterred though and have been buying tomatoes rather than picking them from my plants.

I’ve written about this recipe before, but it’s so good that it bears repeating. I first stumbled upon it in Faith Willinger’s wonderful book Adventures of an Italian Food Lover. At first glance you might think this is the much loved bruschetta, but although it is similar, this dish is actually cooked. Think “savory french toast” topped with chopped (uncooked) tomatoes. It’s simple to prepare and is a wonderful light lunch. There’s something delectable about the contrast of the warm, eggy bread and the juicy, ripe tomatoes dressed with extra virgin olive oil and fresh basil. Try it, you’ll it.

Frittata di Pane

4 eggs
1/4 cup water
5 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
4-6 slices of stale country bread, cut 1/2″ thick
2 cups chopped, fresh tomatoes
2 tablespoons chopped fresh basil

Put the eggs, water and 1 tablespoon water in a large shallow bowl. Season with salt and pepper and whisk to combine. Add the slices of bread and submerge in the egg mixture until the bread has soaked up most of the mixture, about 10-15 minutes.

In a another bowl combine the tomatoes with 2 tablespoons olive oil, the basil and season with salt and pepper.

Heat 2 tablespoons oil in a large non-stick skillet, add the bread and cook on low until the bread is brown underneath. Turn slices over and brown on the other side. When done, remove to a plate, top with tomatoes. Serves: 4