This recipe by our Cesarina Monica from Como is a great example of no-waste cooking, letting you reuse simple ingredients without sacrificing flavor.
If you have stale bread and leftover broccoli stems, don’t throw them away—use them to make this delicious frittata! It’s a complete, nutritious dish packed with protein, carbohydrates, and fiber.
Bread and broccoli stem frittata can be served as a main course or a hearty side. It also keeps well: you can prepare it in advance, wrap it in plastic wrap, and store it in the fridge for a few days.
Rustic Bread Frittata with Broccoli stalks
A simple and tasty no-waste recipe from rustic country tradition
DifficultyEasy
Preparation time10m
Cooking time15m
€
CostLow
Ingredients
- 2 eggs
- 2 broccoli stems
- 2 tablespoons grated cheese
- 1 slice of bread (or leftover bread pieces)
- Half a glass of milk
- Oil for frying
Method
- Boil the broccoli stems after removing the toughest parts; let them cool, then cut them into cubes.
- Break the bread into pieces and soak it in the milk until soft.
- Beat the eggs with a pinch of salt, then add the cheese and the squeezed bread. You can also add a bit of the milk to the eggs. Finally, add the broccoli and mix everything, adjusting the salt if needed.
- Heat the frying oil in a small pan that allows the mixture to reach at least 2 cm in thickness. Pour in the mixture and let a crust form around the edges. Then cover the pan and lower the heat until the eggs are fully set.
- Flip the frittata and finish cooking. It’s delicious both hot and cold.