Perfect for breakfast, brunch or a light supper, this baked Italian omelet sports fresh tomato, sautéed onion and two kinds of cheese.
cost per recipe: $8.94
The price is determined by the national average.
medium onion, chopped (about 1/2 cup)
ounces fontina cheese, shredded (about 1 cup)
small tomato, seeded and chopped (about 1/2 cup)
tablespoons chopped fresh parsley
teaspoon ground black pepper
tablespoons grated Parmesan cheese
cup Prego® Traditional Italian Sauce
cherry tomatoes, cut in half (optional)
sprigs fresh basil leaves(optional)
Heat the butter in an ovensafe 10-inch skillet. Add the onion and cook until it's tender.
Beat the eggs with a whisk in a large bowl. Stir in the fontina cheese, tomato, parsley and black pepper. Pour into the skillet. Sprinkle with the Parmesan cheese.
Bake at 350°F. for 20 minutes or until a knife inserted near the center comes out clean.
Heat the sauce in a 1-quart saucepan over medium heat until it’s hot.
Cut the frittata into 8 wedges. Serve with the sauce. Garnish with the tomatoes and basil leaves, if desired.