Best Fennel Onion And Fontina Frittata Recipes

Mini Italian Frittatas image

Provided by Ina Garten

Time 1h

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

Fennel Sausage Frittata image

Provided by FLKeysJen

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 fennel bulb, chopped (hard core removed)
1 tablespoon garlic, minced
2 cups sliced portobella mushrooms
12 ounces precooked chicken sausage, chopped in bite size pieces (I used Alfresco Sweet Italian)
8 ounces canned artichoke hearts, drained and quartered
6 large eggs
2 teaspoons basil
1 tablespoon oregano
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups part-skim mozzarella cheese, shredded

Steps:

Preheat oven to 350 degrees.
Add olive oil and butter to an ovenproof skillet on medium high flame. Saute onion, fennel and garlic until lightly browned and fragrant, stirring frequently. Add mushrooms and cook for a few minutes.
Meanwhile, blend all "Egg Mixture" ingredients in blender.
When mushrooms look done, stir in sausage and artichoke hearts. Saute for a minute or two.
Pour Egg Mixture in skillet and mix together.
Put skillet in oven and bake approximately 25-30 minutes until knife in center comes out dry. (You can transfer to a greased casserole dish if your skillet is not ovenproof.).
Slice and serve hot or cold.

Fontina Frittata With Italian Sausage image

Provided by JAG0913

Categories Breakfast

Time 50m

Yield 8 wedges, 8 serving(s)

Number Of Ingredients 10

8 ounces ground Italian sausage
oil
1/2 cup onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 (16 ounce) can diced tomatoes, drained
salt and pepper
12 eggs
1/2 cup heavy cream
1 teaspoon kosher salt
1 cup Fontina cheese, shredded

Steps:

Preheat the oven to 450°F.
Saute sausage in oil in a 10"nonstick ovenproof skillet over medium-high heat until nearly cooked through, about 3 minutes.
Add onion and cook 2 more minutes, or until onion is softened.
Stir in spinach, tomatoes, salt and pepper. Cook 1-2 minutes.
Remove and set aside.
Wipe out skillet and coat generously with nonstick spray.
Combine eggs, cream, and salt in a blender until frothy.
Pour egg mixture into the hot saute pan and cook over medium heat just until curds form, stirring constantly.
Stir in sausage mixture and cheese, transfer pan to oven, and bake 15-20 minutes, or until set in the center.
To unmold frittata, place a large plate, serving side down, over the pan and carefully flip the pan and plate over simultaneously to release. Place another plate on the frittata, invert again, and slice into wedges.