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1
Heat the oven to 325.
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2
Grease the inside of the skillet with 1 tablespoon of the soft butter, and coat the bottom and sides thoroughly with bread crumbs.
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3
Pour out any loose crumbs.
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4
Pour 4 cups of the milk into the large saucepan, and heat rapidly, stirring in the rice, 2 teaspoons salt, and remaining 2 tablespoons butter, until the milk starts to boil.
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5
Lower the heat, and simmer, partially covered, about 8 minutes, until the rice has a loose custard consistency.
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6
Remove the pan from the heat, and stir in the remaining cup of milk, cooling the rice slightly.
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7
Whisk the egg yolks in a large bowl, just to break them up.
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8
Pour or ladle in the hot rice gradually, whisking well between additions, to avoid scrambling the yolks.
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9
Whisk in the grated cheese and chopped scallions.
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10
In another bowl, whisk the egg whites and a pinch of salt with the electric mixer on medium-low speed until the whites become foamy, then raise the speed and whip just until they form soft peaks.
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11
Fold the whites into the rice batter with the wire whisk, gently turning them over and breaking up any large clumps, until incorporated.
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12
Pour the frittata batter into the skillet, and smooth the top.
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13
Set into the oven and bake for about an hour, until the frittata is nicely browned and a paring knife inserted in the center comes out clean.
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14
Place the skillet on a cooling rack, and run the knife blade around the sides to loosen the frittata.
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15
Let it set for about 10 minutes before unmolding.
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16
When the frittata has cooled slightly, lay a wooden cutting board over the top of the skillet, hold the two together, and flip them over.
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17
Rap on the upturned bottom of the pan and give it a good shake to release the frittata.
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18
Present it on the board as is, or invert again onto a serving platter, browned side on top.
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19
Serve warm or at room temperature, sliced in wedges.
