Summer Vegetable Frittata with Fontina
Servings Prep Time
4 10mins.
Cook Time
10mins.
Servings Prep Time
4 10mins.
Cook Time
10mins.
Ingredients
  • 6 large eggsbeaten
  • 1 small zucchinihalved, then sliced 1/8 inch thick
  • 1/2 cup grape tomatoeshalved
  • 2 green onionschopped
  • 1/4cup red or orange bell pepperdiced
  • 2Tbsp half & half or milk
  • 2 chopped fresh basil leavesplus more for garnish
  • 1Tbsp butter
  • 1Tbsp olive oil
  • 1/4cup fontina cheesefreshly grated
  • Kosher salt and freshly ground pepper
Instructions
  1. Preheat broiler to low with rack about 4-5 inches away from flame.
  2. Meanwhile, heat a 10-inch pan (stainless steel or nonstick) on medium/high. When it is hot, place butter in the pan, Swirl it around to coat bottom and up 1/2 inch around the edges. When butter is bubbly, add olive oil. Add sliced zucchini and diced bell pepper. Mix it and let it cook for 3 mins. Mix in the green onions and tomatoes and cook for 1 minute. Season with 1/8 tsp of salt and 3 grinds (about 1/8 tsp) of freshly ground pepper.
  3. Lower the heat on the pan to medium. Whisk the eggs and half & half together. Season it with 1/4 tsp salt and 1/8 tsp freshly ground pepper. Pour egg mixture into the pan. Sprinkle chopped basil, then fontina cheese on top. Let it cook for 3-4 minutes until the sides are set. Then transfer the pan into the preheated broiler. Let broil for 2 minutes. Take it out and garnish with small basil leaves on top.
  4. Serve warm or at room temperature with buttered toasts or green salad.