Italian Frittata
Recipe from Prego Italian Sauce

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


Italian Frittata

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Servings: 4
Prep Time: 15 mins
Total Time: 35 mins
Related Categories: Breakfast and Brunch, Breakfast Frittatas, Frittatas, Vegetarian
 
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Ingredients
  • 2  tbsp.
    butter
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  • 1 
    medium onion, chopped (about 1/2 cup)
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  • 8 
    eggs
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  • 4  oz.
    shredded fontina cheese (about 1 cup)
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  • 1 
    small tomato, seeded and chopped (about 1/2 cup)
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  • 2  tbsp.
    chopped fresh parsley
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  • 1/8  tsp.
    ground black pepper
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  • 2  tbsp.
    grated Parmesan cheese
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  • 1  cup
    Prego® Traditional Italian Sauce OR Prego® Organic Tomato and Basil Italian Sauce
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  •  
    Sliced cherry tomato (optional)
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  •  
    Fresh basil leaves (optional)
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Directions
1.
Heat the butter in an ovensafe 10-inch skillet. Add the onion and cook until it's tender.
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.
3.
Bake at 350 degrees F. for 20 minutes or until a knife inserted near the center comes out clean.
4.
Heat the sauce in a 1-quart saucepan over medium heat until it's hot.
5.
Cut the frittata into 8 wedges. Serve with the sauce. Garnish with the tomatoes and basil leaves, if desired.

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