Zucchini Frittata With Warm Potato Spinach Salad

I saw Lidia Bastianich on PBS the other night making this Frittata.

I didn't write anything down at the time, so this recipe is from the top of my head as I remembered it a couple of days later. Luckily it was very easy with just a few ingredients, so I think this is pretty close to the original. Regardless, it turned out great! I really liked the addition of bread cubes which makes it more filling and more delicious, as some of the bread bakes up nice and crispy on top. I served this with a delicious potato salad also inspired by one Lidia made on the show. Such a wonderful meal on a cold winter's day. Enjoy!

Ingredients for frittata:

12 eggs

1/3 cup milk

1 -2 cups stale bread cubes (1 inch size)
Salt and pepper, to taste

2 ounces pancetta, chopped small 

2 -3 small zucchini, sliced

1 small onion, cut in half and sliced

2 cloves of garlic, minced

4-5 green onions, chopped

1/2 cup Parmesan cheese

Preparation:
Preheat oven to 350 degrees F.

Mix eggs and milk together. Add bread cubes and season with salt and pepper, set aside. In a large skillet, over medium-high heat, cook the pancetta until slightly crispy. Remove from pan and drain on a paper towel. In the same skillet add a little butter if needed and saute the onions a few minutes until slightly softened. Add the garlic and cook another minute or so. Next, add the zucchini and cook until just barely soft. Add the green onions. Pour the egg/bread mixture over the veggies in the pan. Top with Parmesan and the pancetta. Cook over medium heat a few minutes without stirring, until a bottom crust has formed. Then transfer to the oven and bake until completely set, about 20 minutes. The middle should feel firm. Cool slightly and serve.

Serves 6-8

Ingredients for salad:

4-5 medium potatoes, peeled and cut into bite size pieces.
1 container (5 ounces)

washed spinach or arugula
1/2 red onion, diced
Handful of Chives, chopped
Red wine vinaigrette:
2 tablespoons red wine vinegar
2 teaspoon Dijon mustard
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste

Boil potatoes in salted water until just firm 10-12 minutes. Drain and cool slightly. Arrange salad greens on a large plate or in a bowl and sprinkle with onions. Drizzle some of the vinaigrette over the salad and toss. Add warm potatoes on top and drizzle with the rest of the vinaigrette. Sprinkle chives over the top. Serve immediately. This was actually really good cold the next day too.

Serves 6