Fennel, Onion, and Fontina Frittata

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • While the fennel and onion cook, beat eggs with a whisk for 3 minutes; season with salt and pepper.
  • Pour eggs over fennel and onion; cook until eggs are firmly set, lifting up set egg from bottom occasionally to allow liquids to settle.
  • When frittata is firm, place on center rack in oven and broil until top begins to brown.
  • Cover top with fontina slices and place back under broiler until cheese just melts.
  • Cut into 8 wedges and serve warm.
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