This is a favorite mid-week meal in our house. Frittatas are kind of like an omelet, but you don’t flip them over. Instead, the eggs and “the stuff” all stay flat like a pizza and go under the broiler for a few minutes.
Although there are some hearty frittatas you can make, this one is light, so I’d recommend some toasted fresh bread or a side spinach salad (or both) to make it a complete meal. To save some time, you can cut up the tomato, fontina, and onion the night before.
- 6 eggs, cracked and beaten
- ¼ cup of whole milk (or, if you’re not counting calories, cream or half ‘n half)
- 1 ripe tomato, diced
- ½ to 2/3 cup of Vidalia or other sweet onion, thinly sliced (We’ve really been enjoying the PA Simply Sweet Onions, as of late)
- 3-4 ounces of fontina cheese, diced (if you can get your mitts on some good fontina, I recommend it)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon fresh oregano
- Couple passes of freshly ground nutmeg
- Salt and pepper
Preheat the oven to broil
Heat the olive oil and butter in a large frying pan (the big boy) over medium heat. Add the onions, sauté for a minute or two, then add the tomatoes and sauté for one more minute. Season the eggs with salt, pepper, and two or three dashes of nutmeg, and add to the pan.
Cover and let the mixture sit for two minutes. Uncover, tilt the pan a little to the side, lift up some set egg and let some of the runny stuff from the top go underneath. Sprinkle the oregano and the fontina over top and put into the oven. Remove from the oven once the top shows the first signs of browning, about 3 or 4 minutes.
Let it set for a minute or two. Loosen up the frittata with a rubber spatula and slide it onto a cutting board. Cut it into 4 pieces and serve.