This is essentially a baked frittata inside a baguette or sourdough loaf. It’s easy to make and perfect for family lunch. The filling variations are endless but for this recipe, I have used regular fridge and cupboard ingredients – to help you use up your leftovers!
Serves: 3-4
Prep: 20 minutes
Cook:
Ingredients:
1 medium sized baguette, sourdough loaf or round cob loaf
3 eggs, whisked
150g cherry tomatoes, roughly chopped
4 spring onions, roughly chopped
2 tbsp fresh basil
100g green or black olives
250g ricotta cheese / grated cheddar cheese – optional
Salt and pepper
Method:
- Carefully cut the sour dough bread in half horizontally, so that the lid is intact, and scoop out most of the dough inside to make room for the filling.
- Mix all the remaining ingredients together. Carefully add the filling to the inside of the dough cavity.
- Add the lid and bake for 25 minutes or until the filling has set.
- Remove and slice into thick wedges and enjoy hot.
- Garnish with sprigs of fresh basil.
