Step 1

Preheat oven to 350 degrees F and line a baking dish (12 X 9 inch) with a lightly greased sheet of parchment paper.

Step 2

In a large bowl beat together 10 large eggs.

Step 3

Stir in grated Parmigiano cheese; breadcrumbs; chopped parsley; salt and nutmeg. The mixture will resemble a thick pancake batter.

Step 4

Pour the mixture in the prepared baking dish and spread it evenly with a spatula. Bake for 25-30 minutes until set in the middle and the edges begin to brown lightly.

Step 5

Meanwhile, bring chicken broth to a simmer in a large pot.

Step 6

Let the frittata cool then cut into 1 cm cubes with a serrated knife. If serving immediately, drop the cubes into a pot of simmering chicken broth and serve immediately with extra Parmigiano cheese at the table.

Step 7

The cubes may be prepared a day or two ahead and kept refrigerated until served.