Serves 4 to 6
This dish is a cross between a frittata and a bread pudding. You can use just about any bread you like here, as long as it is not too dense. It is especially tasty with day-old focaccia or brioche cubes.
Active Time: 30 minutes
Total Time: 50 minutes
- 3 tablespoons extra-virgin olive oil
- 3 leeks, white and light-green parts, halved lengthwise and sliced 1/2 inch thick
- 1 bunch spinach, stemmed and coarsely chopped (about 4 cups)
- 8 large eggs
- 1/2 cup milk
- Kosher salt
- Freshly ground black pepper
- 2 cups 1/2-inch crustless country-bread cubes
- 1/4 cup freshly grated Grana Padano
- 1 ripe medium tomato, thinly sliced
- 1 cup fresh ricotta
Preheat the oven to 375 degrees. Add the olive oil to a 10-inch nonstick skillet over medium heat. When the oil is hot, add the leeks, and cook until they begin to soften, 3 to 4 minutes. Add the spinach; then cook and stir until it’s wilted, 5 to 7 minutes. Increase the heat, and cook away any moisture in the pan.
Meanwhile, whisk the eggs in a large bowl with the milk, 1 teaspoon salt, and several grinds of pepper. Add the bread cubes and grated cheese, and let soak until the bread is moistened, 5 minutes. Pour the egg-and-bread mixture into the skillet. Cook until the sides begin to set, 2 to 3 minutes. Set the sliced tomatoes on top of the egg mixture. Dollop the ricotta in the spaces between the tomato slices. Set the pan in the oven to bake until the frittata is set all the way through, 15 to 18 minutes. Let it cool in the pan for 5 minutes before sliding it out and cutting it into wedges to serve.