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Vegetable-Fontina Frittata

Makes: 4  servings Prep 10 mins Cook 17 mins


  • 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


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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)335,
  • Fat, total(g)24,
  • chol.(mg)450,
  • sat. fat(g)8,
  • carb.(g)11,
  • fiber(g)2,
  • pro.(g)20,
  • sodium(mg)594,
  • Percent Daily Values are based on a 2,000 calorie diet