by Country Spoon
Having my own chickens is one of those simple joys. They are amusing to watch, feed and of course – to collect their eggs. A frittata is one of those dishes you can always make as long as you have eggs. This recipe was inspired by an abundance of eggs and a partial loaf of homemade bread that was not quite ready to toss to the chickens.
2 c. day old bread – cubed
1/2 c. buttermilk
1/2 red bell pepper – chopped
2 c. broccoli – steamed and chopped
1 1/2 c. smoked country ham – cooked and chopped
1/2 c. mozzarella cheese
Fresh basil leaves
Pinch of salt
Dash of pepper
Preheat oven to 375. In a medium mixing bowl add the cubed day old bread and pour in the buttermilk. Stir until all the bread is coated then set aside. In a large mixing bowl, add 6 eggs and whisk well with full motions to incorporate plenty of air. Nicely whisked eggs will make for a light and fluffy bake. Once whisked, add the red bell pepper, broccoli, ham and salt and pepper to taste. Spoon the bread and buttermilk mixture into the egg mixture and gently fold to mix. Pour into a buttered au gratin dish and top with shredded mozzarella cheese and fresh basil leaves. Bake uncovered for 25 to 30 minutes until golden brown around the edges and the cheese is bubbly. Serve immediately for brunch or a light dinner with a zesty green salad.