Ingredients
Scale
- 6 eggs
- 3 cups whole milk
- 1/2 tsp onion powder
- 2 Tablespoons fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- 3 medium tomatoes, sliced
- 1lb loaf french bread, cut in 1/2″ slices
- 2 cups shredded or fresh mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×13 casserole dish.
- In a medium bowl, whisk together eggs, milk, onion powder, basil and Parmesan cheese.
- Line the bottom of the dish with half the bread slices, pour over half the egg mixture, add half the mozzarella cheese, and layer in half the sliced tomatoes.
- Repeat layers of bread, cheese, and tomatoes and pour the remaining egg mixture over the top.
- Press the bread down to make sure the egg mixture has covered it and let it rest on the counter for at least 20 minutes, or overnight in the fridge.
- Bake for about 1 hour, or until top has browned and the sides begin to pull away from the edges of the pan. It may puff up during baking, but it will settle again once it’s out of the oven.
- Slice and serve while warm!
Notes
- Gluten-free: This will work with gluten-free bread or you can leave out the bread entirely and make a caprese fritatta.
- Vegetarian: This is vegetarian.
- Vegan: This dish is pretty much all about the eggs and milk, so it’s not vegan.
Nutrition
- Serving Size: 12