Ever notice how a frittata is all soft, fluffy, and a little bit jiggly? That’s lovely, but your mouth gets bored without some contrast. That’s where bread comes in. A thick slice of sourdough, toasted until it crackles, is like the trusty sidekick your frittata always needed.
I remember a rainy Tuesday when I made a broccoli cheddar frittata. I had no bread, so I used a leftover bagel. I sliced it, toasted it, and slathered it with butter. The crunch of that bagel against the soft egg was pure joy. It’s not rocket science—it’s just texture happiness.
Quick bread ideas that always work
Grab a crusty Italian loaf or even a simple English muffin. If you’re feeling fancy, a slice of brioche adds a hint of sweetness. The point is simple: bread soaks up the juices and gives your teeth something to sink into.
