Ingredients
Scale
- 8 jumbo eggs
- 2 Tbsp. olive oil
- 1 small onion, chopped
- 2 large cloves of garlic, minced
- 1 green bell pepper, chopped, tap dry with paper towel
- 2 – 3 Roma tomatoes, chopped, tap dry with paper towel
- 1 cup Fontina cheese, freshly grated
- 1/3 cup cream (or whole milk)
- 1 tsp. Italian seasoning (or whatever you prefer, fresh or dried)
Instructions
- Whip the eggs in a large mixing bowl.
- Saute’ onions and garlic in olive oil until tender; keeping an eye on the garlic so that it doesn’t burn.
- Add these to the whipped eggs.
- Add the chopped peppers and tomatoes. I used raw veggies in this recipe, but you can saute them for a few minutes as well, making sure that you drain any liquid from them.
- Mix in the cheese, cream, and herbs.
- Pour into an oven-safe, non-stick skillet or well-oiled cast iron skillet.
- Cook until the sides are bubbling and the inside of the frittata are cooked EXCEPT for a slight layer of liquidy eggs on the surface (this bakes to fullness in the oven).
- With oven mitts, carefully move the skillet to the preheated oven and place on the middle rack.
- Back for about 15 minutes or until the top is turning a beautiful golden-brown color.
- Tap the top of the frittata to check for doneness. If it is wet and liquidy, it is not done. If it is not liquidy and is firm with a slight jiggle, it’s done.
- If the top of the frittata is not golden-brown yet, turn on the broiler and broil for another 5 minutes, checking every other minute for any sign of burning. Do not let this burn. Remove the frittata from the oven as soon as the golden-brown color is achieved.
- Let it set for about 5 minutes. The frittata will continue to cook in the hot skillet.
- Take a pie slice server and gently go under the frittata to loosen it. Gently remove it from the skillet and plate it.
- Garnish with fresh herbs.
- Mangia and Buon Appetito!
