Vegetable Frittata Loaf
|Unsliced french bread loaf||1 1⁄2 Pound (About 12 Inch In Diameter, 1 Piece)|
|Olive oil||5 Tablespoon|
|Parmesan cheese||2 1⁄2 Ounce|
|Mild italian sausages||3⁄4 Pound, casings removed (Purchased Or Homemade)|
|Garlic||2 Clove (10 gm)|
|Chopped onion||1 Small|
|Tomato||1 Large, peeled, cut into eighths, and seeded|
|Lightly packed basil leaves/2 teaspoons dry basil||1⁄2 Cup (8 tbs)|
Cut bread in half horizontally.
Hollow out halves, leaving a 1/2-inch-thick shell.
Brush 3 tablespoons of the oil over inside.
Reassemble loaf, wrap in foil, and warm in a 350° oven for 10 to 15 minutes.
Meanwhile, insert metal blade.
Grate cheese; set aside.
Crumble sausage into a 9 to 10-inch frying pan (preferably one with a nonstick finish).
Cook over medium heat, stirring occasionally, until browned.
While sausage cooks, mince garlic; leave in work bowl.
Chop onion; set onion and garlic aside.
Chop tomato; leave in work bowl.
Change to slicing disc and slice zucchini.
Spoon off and discard all but 2 tablespoons drippings from sausage; set meat aside.
Add onion and garlic to pan and cook, stirring, until onion is soft.
Add zucchini and tomato; cook, stirring, until liquid has evaporated.
Remove from heat.
Change to metal blade and chop fresh basil for parsley; add to vegetable mixture.
In a large bowl, beat eggs with salt and pepper.
Stir in vegetable mixture and sausage.
Wipe pan clean.
Heat 1 tablespoon of the oil over medium heat.
Pour in egg mixture.
With a wide spatula, push egg toward center as it sets to allow uncooked portion to flow underneath.
Shake pan often to keep frittata free.
When frittata is set and browned on the bottom, invert a 12-inch plate over pan; flip frittata onto plate.
Return pan to heat and add remaining 1 tablespoon oil; slide frittata back into pan and cook until bottom is lightly browned.
Sprinkle with cheese.
Unwrap loaf; place bottom half over frittata.
Invert pan so frittata drops into loaf.
Set top half of loaf in place.
Serve at once, or wrap in foil and keep warm in an insulated chest for up to 4 hours.
If made ahead, let cool, then wrap in foil and refrigerate until next day.
Reheat, wrapped, in a 300° oven until hot throughout (1 to 1 1/4 hours).
To serve, cut into wedges with a serrated knife and eat out of hand.