Tomato, Olive, Pancetta & Fontina Frittata

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READY IN: 32mins
Recipe by BlondieItaliana

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
  • 14.79 ml flour
  • 2.46 ml black pepper
  • 7.39 ml italian seasoning (or 1 teaspoon Good Seasons Italian Salad Dressing Mix)
  • 473.18 ml Fontina cheese, shredded (or cheddar or Monterey Jack)
  • 109.99 g can olives, sliced and pitted
  • 118.29 ml green onion (thinly sliced)
  • 118.29 ml tomatoes (fresh tomato, chopped and seeded)
  • 118.29 ml pancetta (or Canadian bacon or ham)
  • cooking spray (Pam olive oil cooking spray)


  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.

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