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.

• Ready In: 32 mins
• Serves: 6

Ingredients

• 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 7/8ounce) can  olives, sliced and pitted
• 1⁄2 cup green onion (thinly sliced)
• 1⁄2 cup tomatoes (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.