Bruschetta with cold frittata
4 servings
15 minutes
Bruschetta with cold frittata is a harmony of Italian traditions and European taste. Frittata, known as the Italian omelet, becomes a light and refreshing addition to crispy rustic bread. In this recipe, tender spinach and chard leaves give the eggs a spring freshness, while parmesan adds zest. Dressed with aromatic garlic oil, the bread becomes the perfect base for pieces of chilled frittata, and chopped chives finish the composition with a light sharpness. This dish is ideal for breakfast, picnics, or a light dinner; it delights with a balance of textures – the softness of the egg filling contrasts with the crunchy bread. The simplicity of ingredients and sophistication of flavor make this appetizer a true culinary discovery.
1
Boil spinach and chard in salted water for 3-4 minutes, then drain, cool slightly, and squeeze out. Chop finely.
- Fresh spinach leaves: 200 g
- Swiss chard leaves: 200 g
- Salt: to taste
2
Whisk eggs with water, cheese, and a pinch of salt in a bowl, then add vegetables.
- Chicken egg: 4 pieces
- Water: 4 tablespoons
- Grated Parmesan cheese: 4 tablespoons
- Salt: to taste
3
Heat 2 tablespoons of oil in a non-stick pan, pour in the egg-vegetable mixture, cover with a lid and cook on low heat for 5-7 minutes. When the frittata sets, carefully flip it using the lid or a large plate and cook for another 2-3 minutes.
- Olive oil: 6 tablespoons
4
Cool the frittata and cut it into cubes. Toast the bread on the grill or in the oven.
- Country bread: 8 pieces
5
Heat oil with garlic in a clean pan and drizzle this oil over the bread.
- Olive oil: 6 tablespoons
- Garlic: 1 clove
6
Place fritatta cubes on bread and sprinkle with chopped chives.
- Chives: 1 bunch