FENNEL, ONION, AND FONTINA FRITTATA

Fennel, Onion, and Fontina Frittata image

Provided by ratherbeswimmin

Categories Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 fresh fennel bulb, top trimmed away, bulb halved and thinly sliced
1 large sweet onion, halved and thinly sliced (Spanish or Vidalia)
18 large eggs
coarse salt
black pepper
1/2 lb Fontina cheese, well chilled then sliced

Steps:

Heat a large nonstick skillet over medium heat; melt butter in the oil; then add fennel and onion; cook 15-20 minutes, stirring frequently, until onion and fennel carmaelize or turn golden brown and are sweet to taste.
While the fennel and onion cook, beat eggs with a whisk for 3 minutes; season with salt and pepper.
Pour eggs over fennel and onion; cook until eggs are firmly set, lifting up set egg from bottom occasionally to allow liquids to settle.
When frittata is firm, place on center rack in oven and broil until top begins to brown.
Cover top with fontina slices and place back under broiler until cheese just melts.
Cut into 8 wedges and serve warm.

Nutrition Facts : Calories 347.9, Fat 26.3, SaturatedFat 11.2, Cholesterol 516.4, Sodium 420.6, Carbohydrate 5.3, Fiber 1.2, Sugar 2.1, Protein 22