• Author: Sneh Roy
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: Dinner, Lunch, Brunch
  • Cuisine: Vegetarian, Gluten Free, Modern Australian


A hearty layered frittata recipe that is made delicious from fresh market produce of veggies, sourdough bread and herbs. This strata can be made year round because of the inclusion of classic veggies like sweet potato, capsicum, mushroom and spinach. Layered with torn sourdough bread, egg and spices; this is a delicious and super quick make-ahead dinner that will reward you with a hearty meal for just 20 minutes of prep.


  • 2 cups cubed sourdough bread (200g)
  • 1 small red capsicum, diced (100g)
  • 4 small button mushrooms, sliced (100g)
  • 2 small sweet potatoes, peeled and sliced (200g)
  • 1 cup baby spinach
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil plus extra for drizzling
  • 1 tablespoon fresh thyme plus extra for garnish
  • 8 eggs
  • 1 cup milk
  • salt and pepper to taste


  1. Place bread, vegetables and garlic in a large bowl. Add the mustard, sauce, vinegar, olive oil and thyme. Toss to combine.
  2. Spray a 25cm x 18cm x 6.5cm metal pie dish with cooking spray. Tip the vegetable and bread mixture evenly in to the baking dish and spread evenly.
  3. In a separate bowl whisk the eggs until fluffy. Add the milk. Season with salt and pepper and whisk until thoroughly mixed. Gently pour the milk mixture over the vegetables in the baking dish taking care to soak all the bread evenly. Cover with cling wrap and rest in the fridge for 30 minutes or overnight until ready to bake.
  4. Bake in a pre-heated oven at 180C for approximately 45 minutes until cooked through and golden. Drizzle with extra olive oil, garnish with thyme and serve hot.


This recipe can be easily made gluten free by substituting regular sourdough for a gluten free version.


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