Tomato, Olive, Pancetta & Fontina Frittata

BlondieItaliana's Note:

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.

• Total Time: 32 mins
• Prep Time: 10 mins
• Cook Time: 22 mins

Ingredients:

Servings: 6

• 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.