Categories
Anchovy Dinner Food's ready Frittata Holidays Ingredients International Cuisine Italy Lidia's Kitchen Main Dish Recipes Seafood Shows Special Occasion The Classics Vegetables Zucchini

Anchovy Frittata

By Lidia’s Kitchen

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.

INGREDIENTS

– 12 LARGE EGGS
– ½ CUP WHOLE MILK
– 1 TEASPOON KOSHER SALT
– ½ CUP GRATED GRANA PADANO OR -PARMIGIANO–REGGIANO
– 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

DIRECTIONS

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.

Still hungry?… See more recipe’s from Lidia’s Kitchen