Breakfast is a must at our home. But it can become a bit dull and boring during weekdays since we don’t have time for anything special and have to keep it simple. But weekends on the other hand are a time when breakfast can become a little feast! And here is one of those recipes that transforms our weekend breakfasts into a feast!
It’s a frittata actually (but it doesn’t contain any veggies) and it may not sound like a big deal. Yet there’s an interesting story behind this recipe. It’s purely my son’s recipe. He came up with it when he was about 8-10 years old and had no idea what a frittata was or how it was made. It was one of those happy weekends when I had decided to make some omelette or other egg-dish and was asking my kids if they had any suggestions. And then my son, Atakan, told me he would like to have an omelette but he would tell me how to make it and I should prepare it exactly as he described! ‘Cut the bread into cubes then melt some butter in the pan and toast (toss) the bread. Then cut up some pastirma* into little pieces and ‘toast’ them a little bit with the bread cubes, but take out the white parts (the fat) from the pastirma! Then pour the egg… and I want some cheese also but don’t mix it in. Just put it on top so it melts and turns a bit brown. That’s how I want my omelette, can you do that Mom?’ (* an air-dried cured beef)
And so I did, and have been doing ever since. This dish has become one of our staples for our weekend breakfasts and it may become one of yours once you try it. Of course you don’t have to stick to this recipe specifically. You can make it your own by replacing the pastirma with your favorite cured meat – whether it be bacon or prosciutto or something else – and the kashar cheese with any other firm yellow cheese of your choice. You can add other spices such as marjoram and basil which complement egg dishes very nicely. And of course whether you make it with white bread or any other whole grain bread is also totally up to you. And last but not least, the good news is that you don’t necessarily need to place it in the oven unless you’re too meticulous about the shape of your frittata. So let’s get on with it, shall we?
(For 3-4 servings)
- 4 medium eggs
- 150 ml milk
- 50 gr butter
- 2-3 tbsp olive oil
- 2-3 slices of bread
- 5-6 slices of pastirma (or bacon or other cured meat of your choice)
- 50 gr grated firm yellow cheese of your choice
- Salt, black pepper, red pepper flakes, plus marjoram, basil etc.
Step by step method
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- Cut bread into small cubes. You can use any type of bread you have at hand and this recipe is also a good way to use bread that is going stale.
- Spare a little bit of the butter and put the rest in a pan on medium-low heat. Add olive oil and the bread cubes and toss until very lightly browned. Be careful not to burn the bread!
- Place eggs in a bowl, add milk, salt and pepper and any other spice of your preference (red pepper flakes, marjoram, basil etc) and whisk to combine. Set aside.
Once the bread cubes have turned lightly brown add the pastirma (or any other cold meat of your preference) cut into strips or small pieces and toss briefly with the bread.
- Now add the butter you spared to the pan and when it melts add the egg mixture. Wait only a couple of minutes and then sprinkle the top (which should be still runny) with grated cheese of your choice.
- Cook until bottom has turned a nice golden color and the mixture has started setting from the sides of the pan.
- Using a spatula cut lenghwise and then across to obtain 4 equal parts. Now flip over these parts and cook further until cheese becomes nicely browned.
- Serve immediately.