Frittatas are now almost invariably savory, but this wasn't always the case, and indeed a century ago sweet frittatas were common desserts in restaurants. Not that everyone approved; Artusi remarked that when he chanced to see sweet frittata on the menu he went elsewhere. But many did, and they'd have enjoyed something along the lines of this apple frittata proposed by Mr. Vialardi, Chef to the King.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Cook four renette apples (a rather bittersweet north Italian variety that's used primarily for cooking), peel and core them, and put them in a bowl with a half cup (100 g) of sugar. Strip the crust from day-old bread and crumble a quarter cup of it finely. Mix it with 3 tablespoons of milk, and combine it with the apples, seasoning the mixture with a pinch of salt, and either cinnamon, grated orange zest, or grated lemon zest. Beat 6 eggs, combine them with the fruit, and make the frittata (see link to instructions below if need be), which you should dust with sugar upon removing it from the pan.
Instead of apples, you can use ripe strawberries, pitted cherries, or raspberries.