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- 1 loaf crusty Italian bread, cut into 3/4-inch pieces (approx. 8 cups)
- 3 tablespoons olive oil, plus more for baking dish
- 1 medium yellow onion, diced medium
- 2 large celery stalks, diced medium
- 4 garlic cloves, roughly chopped
- 1 cup halved grape tomatoes
- 1 cup roughly chopped pitted Kalamata olives
- 2 tablespoons chopped fresh rosemary leaves
- 1/2 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 1/2 cup roughly chopped fresh parsley leaves
- 3 large eggs, lightly beaten
- 3 cups low-sodium chicken broth
View Full Recipe at The Ginger Cook
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1301g | |
| Calories 932 | |
| Calories from Fat 658 | 71% |
| Total Fat 73.97g | 92% |
| Saturated Fat 13.79g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 1728mg | 72% |
| Potassium 1532mg | 44% |
| Total Carbs 40.07g | 11% |
| Dietary Fiber 11.5g | 38% |
| Sugars 8.7g | 6% |
| Protein 37.89g | 61% |
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