I won’t lie guys, hubs and I labored over what to call this recipe for a really long time. He thought he was so genius when he mentioned “Toast-atta”, a fusion of toast and fritatta… much to his dismay… Tostada is already a thing and the confusion that would occur is just not worth the word play. I know. I was disappointed as well.
Surely there is a better name for a frittata with toast in it right?
Bread skillet? Bread in eggs but not bread pudding and definitely not french toast? Everything you want for breakfast in one pan?
There is no great name for this dish.
But that doesn’t mean it isn’t amazing. It is. And if you’re worried about soggy bread, fear not! The handy broil setting on your oven does it all! Don’t know about you guys but I hate soggy bread. I’ll never understand why people like stuffing. Literally just onion flavored soggy bread. If that sounds appealing to you… more power to ya. But I need my bread to be crispy and crusty.
Toast Infused Frittata
- 1 lb ground pork (or chicken)
- 1 tsp ground fennel
- 1 tsp corriander
- 1/2 tsp dried parsley
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1 tbsp avocado oil
- 1 cup chopped kale
- 1 cubed sweet potato
- 6 eggs, whisked
- 1/4 loaf Whole Foods seeduction bread (any bread works… but this one is the best) cut into bite sized chunks
- Turn your oven on broil
- In a medium sized bowl, mix together the ground meat and the spices
- Heat a medium cast iron skillet on medium high heat and add the avocado oil and ground meat
- Brown the meat, and remove it from the pan. Set it aside.
- Add the sweet potatoes to the pan and cook them in the fat until they become slightly soft (they don’t need to be cooked all the way)
- Add the meat back in, along with the kale and give everything a good stir
- Nestle the bread pieces in with the rest of the mixture
- Pour the whisked eggs over the entire pan, making sure everything gets at least slightly coated. You may want to give everything just a little stir to make sure it’s all even.
- Leave it on the stove for about 4 minutes until it starts to bubble around the edges of the pan, then pop it in the oven on broil for 2-4 minutes (basically, check on it every minute to make sure it doesn’t burn)
And voila! The bread gets all toasty and delicious from the boiler and you’ve got everything you could ever want for breakfast all in one skillet (seriously, we couldn’t name it that… it’s too long…)