Fennel, Onion, and Fontina Frittata

Rachael Ray

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  tablespoons butter
• 2  tablespoons extra virgin olive oil
• 1  fresh fennel bulb, top trimmed away, bulb halved and thinly sliced
• 1  large sweet onion, halved and thinly sliced (Spanish or Vidalia)
• 18  large eggs
•  coarse salt
•  black pepper
• 1⁄2 lb Fontina cheese, well chilled then sliced

Directions

1. Heat a large nonstick skillet over medium heat; melt butter in the oil; then add fennel and onion; cook 15-20 minutes, stirring frequently, until onion and fennel carmaelize or turn golden brown and are sweet to taste.
2. While the fennel and onion cook, beat eggs with a whisk for 3 minutes; season with salt and pepper.
3. Pour eggs over fennel and onion; cook until eggs are firmly set, lifting up set egg from bottom occasionally to allow liquids to settle.
4. When frittata is firm, place on center rack in oven and broil until top begins to brown.
5. Cover top with fontina slices and place back under broiler until cheese just melts.
6. Cut into 8 wedges and serve warm.