Frittata with Meat, Vegetables and Bread

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 onions, halved lengthwise and sliced
• 2 beef patties crumbled
• 1 bunch spinach/kale, stemmed and coarsely chopped (about 2 cups)
• 1 sliced bell pepper
• ½ cup green beans
• ½ cup corn kernels
• 8 large eggs
• 1/2 cup milk
• kosher salt
• freshly ground black pepper
• 2 cups 1/2-inch -bread cubes
• 1 ripe medium tomato, thinly sliced

Instructions

1. 1
   Preheat the oven to 375 degrees.
2. 2
   Add the olive oil to a 10-inch nonstick skillet over medium heat.
3. 3
   When the oil is hot, add the sliced onion and the crumbled beef patties, stir for 5 minutes then add peppers and greens and cook until they begin to soften, 3 to 4 minutes.
4. 4
   Add the string beans and corn Increase the heat, and cook away any moisture in the pan.
5. 5
   Meanwhile, whisk the eggs in a large bowl with the milk, 1 teaspoon salt, and several grinds of pepper.
6. 6
   Add the bread cubes , and let soak until the bread is moistened, 5 minutes.
7. 7
   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.
8. 8
   Set the pan in the oven to bake until the frittata is set all the way through, 15 to 18 minutes.
9. 9
   Let it cool in the pan for 5 minutes before sliding it out and cutting it into wedges to serve.