Tomato, Olive, Pancetta & Fontina Frittata |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is a great tasting tomato, olive and fontina frittata. This is a super dish to make for a Sunday or Holiday Brunch or even a dinner party. I do most of the prep for this in my food processor/mini-chopper (for the tomato, pancetta, scallions, & olives). Recipe doesn't include it, but you could also add some Italian peppers or cherry peppers to kick it up a bit. Ingredients:
6 eggs |
1 tablespoon flour |
1/2 teaspoon black pepper |
1 1/2 teaspoons italian seasoning (or 1 teaspoon good seasons italian salad dressing mix) |
2 cups fontina cheese, shredded (or cheddar or monterey jack) |
1 (3 7/8 ounce) can olives, sliced and pitted |
1/2 cup green onion (thinly sliced) |
1/2 cup tomato (fresh tomato, chopped and seeded) |
1/2 cup pancetta (or canadian bacon or ham) |
cooking spray (pam olive oil cooking spray) |
Directions:
1. Preheat oven to 350°F Spray 3-4 quart casserole dish with olive oil Pam cooking spray or brush with olive oil.
2. In bowl, whisk 1 egg with flour until blended then whisk in the 5 remaining eggs, pepper and Italian seasoning. Stir in remaining ingredients.
3. Transfer to baking dish and bake 22-25 minutes until golden brown and well set.
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