Vegetable Frittata with Fontina Cheese
 
Prep time
Cook time
Total time
 
A healthy egg-based dish that you can enjoy at any time of the day. Use your favorite vegetables, some tasty cheese, a few eggs and you have a delicious quick meal
Author:
Recipe type: Breakfast/Brunch
Cuisine: Italian
Serves: 4
Ingredients
  • 6-8 large eggs
  • ½ cup whole milk
  • 3 TBSP. extra-virgin olive oil
  • ¾ tsp. sea salt, divided
  • --- freshly ground black pepper
  • 1 cup freshly shredded Fontina cheese, divided
  • 1½ cups sweet potato, chopped into ⅓-inch cubes
  • 2 small peppers, or, ½ cup chopped fire-roasted red peppers (with no skin)
  • 2 baby zucchini, cut into slices
  • --- fresh parsley, dill or basil (optional) for topping
Instructions
  1. Preheat the oven to 375°F.
  2. In a medium bowl with a pour spout (0r a large measuring cup), whisk together the eggs, milk, ¼ teaspoon salt and several twists of freshly ground black pepper. Then whisk in about half of the Fontina cheese and set aside.
  3. In a 10-inch, oven-safe, sauté pan, warm the extra virgin olive oil over medium heat. Add the sweet potato cubes and cook for a few minutes, stirring occasionally until the sweet potatoes are tender, golden on the edges and almost cooked through.
  4. Next, add the peppers and the zucchini, sprinkle the remaining ½ teaspoon salt over the vegetables, and sauté until they all caramelize slightly.
  5. Turn the heat down to low. Arrange the vegetables in an even layer in the bottom of the skillet. Whisk the egg mixture one last time to incorporate, and pour it into the pan evenly over the vegetables.
  6. Sprinkle the frittata with the remaining Fontina cheese. Cook gently for just 3-4 minutes and then, very carefully, put the pan on the middle rack in the oven (if using this oven method).
  7. Bake until the frittata is puffy and you can shake the pan to see that the middle is just barely set; about 14 -15 minutes. If you use 8 eggs you will need closer to 18-20 minutes. Do not over bake.
  8. Remove from the oven and transfer to a wire rack. It will continue to set as it cools down. Let the frittata rest for 6-8 minutes, until you see it coming away from the sides of the pan.
  9. Top with some fresh herbs and more cheese if you like. To serve, slice it into 6 or 8 smaller wedges. Enjoy warm or at room temperature!
Notes
-- Leftover frittata can be saved in the refrigerator for 4-5 days.
-- To reheat the frittata, place it in a 350°F preheated oven, covered loosely with foil, for about 5 minutes or, until heated through. Alternatively, for one or two pieces, you can use a small skillet with a lid and warm it up gently. Using a microwave is not recommended, as this will make the frittata tough and rubbery.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/vegetable-frittata-with-fontina-cheese/