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