Onion and cheese frittata

  • Yield Serves 4 to 6

Ingredients

    8 large eggs
    1/2 cup finely grated Parmesan
    3 large fresh basil leaves, torn into pieces
    3 large fresh sage leaves, minced
    1 tsp. minced fresh rosemary
    1/4 tsp. kosher salt
    1/8 tsp. freshly ground black pepper
    3 Tbsp. extra-virgin olive oil
    1 cup thinly sliced onion
    1 cup diced Fontina cheese

Preparation

    Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon diced cheese evenly over.
    Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
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