Frittata

I know we've both posted about frittata, but this one is a little different for me. I saw it in Parade magazine in last Sunday's paper. It includes stale bread cubes, which give it a little French toastie personality, and it doesn't get watery the way it can with potatoes. I used one cup of bread cubes to six eggs. Delicious for a light dinner, and very good the next day as well.