Vegetable-Fontina Frittata

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Vegetable-Fontina Frittata

Prep Time: 10 minutes Cooking Time: 17 minutes

 

Ingredients

 

2 tablespoons olive oil, divided

2 cups thinly sliced sweet onions

1/2 pound cremini or white mushrooms, sliced

1 large sweet red or yellow pepper, cut into thin

strips

1/2 teaspoon salt

1/4 teaspoon pepper

8 large eggs

2 tablespoons water

1 teaspoon finely chopped fresh rosemary

3/4 cup shredded fontina cheese

 

Directions:

 

1. Heat 1 tablespoon oil in large nonstick skillet.

Add onions, mushrooms, sweet pepper, salt, and pepper.

Cook 7 to 8 minutes, until vegetables are tender.

Transfer to bowl.

2. Whisk eggs, water, and rosemary in a bowl. Add

remaining 1 tablespoon oil in a bowl. Add remaining 1

tablespoon oil to skillet on low heat. Add half the

egg mixture, then vegetables in an even layer; top

with cheese and remaining egg mixture. Cover and cook

9 to 10 minutes, until egg is set at edges and

slightly loose in center. Place large plate over top

of skillet; holding bottom of plate, invert skillet

and unmold frittata onto plate. Slide frittata back

into skillet cooked side up; cook 1 to 2 minutes more.

Makes 4 servings.

 

Nutritional facts per serving

 

calories: 335 , total fat: 23.5g , saturated fat: 8g ,

cholesterol: 450mg , sodium: 594mg , carbohydrate: 11g

, fiber: 2g , protein: 20g

 

 

 

 

 

 

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