Veal Stuffed with a Mosaic of Vegetables (Cima alla Genovese) | La Cucina Grandinetti

Ingredients

• 4 to 5 pound veal shoulder roast
• 5 tablespoons extra-virgin olive oil
• 2 cups onions, sliced in 1/4 inch thick half moons
• 1 cup carrot matchsticks, 3 inches long and 1/4 inch thick
• 2 cups zucchini matchsticks, 3 inches long and 1/4 inch thick
• 1 cup red bell pepper strips, 3 inches long and 1/4 inch thick
• 1-1/2 tablespoons kosher salt
• Freshly ground black pepper
• 1 cup frozen peas, thawed
• 4 cups tender spinach leaves, loosely packed
• 6 large eggs, for the frittata
• 1/2 cup Grana Padano, or Parmigiano-Reggiano, freshly grated
• 1/2 cup milk