Ciabatta-Zucchini-Frittata

Beschreibung

Ciabatta-Zucchini-Frittata

500g ciabatta or light rye bread, crusts removed and torn (nett weight 250g)
200ml full cream milk
200ml fresh cream
2 garlic clove, minced
6 eggs, (xl)
half a teaspoon cumin
80g parmesan cheese, grated
2 Zucchini (450g geraspelt)
25g basil, torn
salt and black pepper, half a teaspoon

Preheat the oven to 180 C. Preheat a 20 x 25 cm baking dish.
Place the bread, milk and cream in a large bowl. Give it a good mix and set aside for 30 minutes.
Whisk together the garlic, eggs, cumin and 50g of the Parmesan. Add 1/2 teaspoon salt and freshly cracked black pepper.
Add the egg mixture, "Zucchini", and basil to the soaked bread and mix to combined.
Transfer the bread mixture to the preheated an oilede baking dish and spread out evenly. Bake for 20 minutes. Sprinkle the remaining Parmesan over the top and return to the oven for a further 25 minutes.
Set aside for at least 5 minutes before serving.

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Zusammenfassung

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