Tomato, Olive, Pancetta & Fontina Frittata

"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."
 
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Ready In:
32mins
Ingredients:
10
Serves:
6
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ingredients

  • 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)
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directions

  • Preheat oven to 350°F Spray 3-4 quart casserole dish with olive oil Pam cooking spray or brush with olive oil.
  • In bowl, whisk 1 egg with flour until blended then whisk in the 5 remaining eggs, pepper and Italian seasoning. Stir in remaining ingredients.
  • Transfer to baking dish and bake 22-25 minutes until golden brown and well set.

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RECIPE SUBMITTED BY

<p>Born &amp; raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment &amp; try new recipes. Most of all, I love to entertain &amp; host dinners with family, friends &amp; have Holidays at home with my terrific husband &amp; our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: http://www.recipezaar.com/cookbook.php?bookid=199542 <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: http://www.recipezaar.com/cookbook.php?bookid=213150 <br /><br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
 
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