Caramelized Shallot, Capicola and Fontina Frittata

Caramelized Shallot, Capicola and Fontina Frittata
Servings: 4 Prep 15 mins Bake 350°F 10 mins Cook 10 mins


  • 1 tablespoon unsalted butter
  • 2 large shallots, finely sliced
  • 2 ounces capicola ham, sliced into ribbons
  • 6 eggs
  • 1/4 cup reduced-fat milk
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 6 ounces Fontina cheese, cut into cubes
  • Basil for garnish (optional)

Make It

1. Heat oven to 350 degrees F.

2. Melt butter in a 10-inch oven-proof nonstick skillet over medium-high heat. Add shallots and cook for 4 minutes, stirring occasionally. Add capicola and cook for 1 minute.

3. Whisk together eggs, milk, pepper and nutmeg; stir in 4 oz of the cheese and pour into skillet. Cook for 5 minutes, stirring once after 2 minutes.

4. Place skillet in oven and bake at 350 degrees F for 5 minutes. Scatter remaining 2 oz cheese on top and bake an additional 5 minutes until frittata is set.

5. To serve, gently slide frittata onto a serving plate and garnish with basil, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 336, Fat, total (g): 25, chol. (mg): 383, sat. fat (g): 13, carb. (g): 4, fiber (g): , pro. (g): 23, sodium (mg): 638, Percent Daily Values are based on a 2,000 calorie diet.