This frittata could be a great lunch, but the salty, savory anchovies make it a great appetizer, sliced or cubed. Served with some dressed arugula, it is delightful. Any leftovers make a great sandwich the next day.
- 12 large eggs
- ½ cup whole milk
- 1 teaspoon kosher salt
- ½ cup grated Grana Padano cheese
- 2 cups crustless -day--old bread cubes, from a loaf of country bread
- ¼ cup -extra--virgin olive oil
- 1 pound medium zucchini, thinly sliced
- 1 small onion, thinly sliced
- 1 bunch scallions, trimmed and chopped
- 12 -good--quality anchovy fillets
Preheat the oven to 400 degrees F. In a large bowl, beat the eggs with the milk, salt, and cheese. Stir in the bread cubes, and let the bread soak while you cook the zucchini.
In a 12–inch nonstick skillet, over medium heat, heat the olive oil. When it is hot, add the zucchini, onion, and scallions. Cook until softened, about 5 minutes.
Spread the vegetables out to cover the bottom of the skillet, and pour the eggs and bread over them. Arrange the anchovies on top like spokes in a wheel.
Set the skillet with the frittata in the oven, and bake until the top is golden and the eggs are set, about 20 to 25 minutes. Slide a paring knife around the edge of the skillet to help unmold if the frittata seems to be sticking. Slide onto a cutting board, cut into slices, and serve.