Fennel, Onion, And Fontina Frittata

1. 1

   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.

2. 2

   While the fennel and onion cook, beat eggs with a whisk for 3 minutes; season with salt and pepper.

3. 3

   Pour eggs over fennel and onion; cook until eggs are firmly set, lifting up set egg from bottom occasionally to allow liquids to settle.

4. 4

   When frittata is firm, place on center rack in oven and broil until top begins to brown.

5. 5

   Cover top with fontina slices and place back under broiler until cheese just melts.

6. 6

   Cut into 8 wedges and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.