Pane senza glutine con frittata


4 slices
as desired
sundried cherry tomatoes
basil leaves
a little bit of
fresh chillies
a little bit of
extra virgin olive oil
a little bit of
grated cheese
a little bit of
baby spinach


Brush the bread slices with olive oil and lightly toast in the oven. Beat the eggs briskly and add the chopped cherry tomatoes, basil leaves, fresh chillies, Schär Breadcrumbs, cheese, raw spinach and a tablespoon of extra virgin olive oil. Mix all ingredients thoroughly and pour everything into a non-stick pan with a little olive oil. Cook well and roll over on itself to form a sort of cylinder. Repeat four times.


In alternativa cuocerla in forno, lasciandola spessa e tagliandola poi a fette. Posizionare la frittata sulle fette di pane tostato e servire anche fredda.