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1
Preheat the oven to 350 degrees.
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2
Line a breadpan (I use a small one, 8 1/2x 4 1/2 inch) with foil and oil the foil with olive oil.
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3
Make sure that the foil is tight against the breadpan.
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4
Place the breadpan in a larger baking pan.
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5
Make the filling for the onion and zucchini frittata.
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6
Beat 3 or 4 eggs in a bowl, season with salt and pepper, beat in the milk and stir in the onion and zucchini mixture.
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7
Heat the olive oil in a heavy 8-inch pan over medium heat and add the frittata mixture.
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8
Stir the mixture in the pan until it has the consistency of runny scrambled eggs, then scrape into the breadpan and spread in an even layer.
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9
Next mix together the ingredients for the tomato frittata, using 3 eggs instead of 4 if desired, and proceed as above, transferring the mixture to the breadpan when it has reached the consistency of runny scrambled eggs and spreading in an even layer on top of the onion and zucchini layer.
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10
Repeat with the greens and garlic frittata, and finally with the peas and herb frittata (you can change the order of layers if you wish).
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11
Smooth the top layer.
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12
Fill the pan that the breadpan is sitting in halfway with hot water and place in the oven.
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13
Bake 25 to 30 minutes, until the eggs are set.
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14
Remove from the oven and remove the breadpan from the water bath and allow to cool completely.
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15
Reverse onto a sheet of plastic wrap and carefully remove the foil.
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16
Wrap tightly and refrigerate for at least 2 hours and preferably overnight.
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17
Slice and serve cold.
