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Italian Frittata

Italian Frittata

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Perfect for breakfast, brunch or a light supper, this baked Italian omelet sports fresh tomato, sautéed onion and two kinds of cheese.

serves 4 people

Ingredients

cost per recipe: $8.94

The price is determined by the national average.

  • 2

    tablespoons butter

  • 1

    medium onion, chopped (about 1/2 cup)

  • 8

    egg

  • 4

    ounces fontina cheese, shredded (about 1 cup)

  • 1

    small tomato, seeded and chopped (about 1/2 cup)

  • 2

    tablespoons chopped fresh parsley

  • 1/8

    teaspoon ground black pepper

  • 2

    tablespoons grated Parmesan cheese

  • 1

    cup Prego® Traditional Italian Sauce

  • 16

    cherry tomatoes, cut in half (optional)

  • 8

    sprigs fresh basil leaves(optional)

view nutrition info

How to Make It

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.
Step 1

Heat the butter in an ovensafe 10-inch skillet. Add the onion and cook until it's tender.

Step 2

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.

Step 3

Bake at 350°F. for 20 minutes or until a knife inserted near the center comes out clean.

Step 4

Heat the sauce in a 1-quart saucepan over medium heat until it’s hot.

Step 5

Cut the frittata into 8 wedges. Serve with the sauce. Garnish with the tomatoes and basil leaves, if desired.

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Made With
Prego® Traditional Italian Sauce

Prego® Traditional Italian Sauce

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