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Bruscetta Fritatta

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Bruscetta Fritatta
2 full servings or 6 side wedge servings Medium
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Ingredients (8)

  • 2 cups egg substitue
  • 1/3 cup prepared bruscetta mix
  • 1/2 cup small pasta (orzo, ditalini, etc.)
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons lemon juice
  • 1/4 your favorite shredded cheese (I used fresh pecorino), plus extra
  • 1 tablespoon olive oil
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I invented this recipe while trying to figure out what to do with some leftover bruscetta. The combination of flavors and ingredients in this dish make for a delicious and satisfying meal or side dish. Even better—many of the ingredients in this dish can be swapped for things you’ve got lying around in your own fridge. I used egg subtitue in this dish because I’m trying to cut down on cholestrol, but feel free to use real eggs if you prefer.


  1. 1Preheat oven to 350. Cook pasta in boiling water until al dente. Drain, rinse in cold water so that it becomes room temp.
  2. 2Heat a 6-inch, sprayed skillet (oven safe) over medium high heat. In a large bowl, combine all ingredients and stir to combine.
  3. 3Pour mixture into skillet and let cook on the stovetop, untouched, for about 6 minutes.
  4. 4Sprinkle extra cheese on top of the fritatta. Transfer the skillet into the oven and cook for an additional ten minutes.
  5. 5Turn on the broiler, place skillet on top rack, and broil for about 4 minutes. Remove from oven.
  6. 6Let cool for a few minutes and transfer to a platter. Cut in wedges and serve!
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