Tomato, Olive, Pancetta & Fontina Frittata

Total Time
32mins
Prep 10 mins
Cook 22 mins

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 Nutrition

  • 6 eggs
  • 1 tablespoon flour
  • 12 teaspoon black pepper
  • 1 12 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
  • 12 cup green onion (thinly sliced)
  • 12 cup tomatoes (fresh tomato, chopped and seeded)
  • 12 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.