Italian Frittata

Perfect for breakfast, brunch or a light supper, this baked Italian omelet sports fresh tomato, sautéed onion and two kinds of cheese.


Heat the butter in an ovensafe 10-inch skillet. Add the onion and cook until it's tender.
Beat the eggs with a whisk in a large bowl. Stir in the fontina cheese, tomato, parsley and black pepper. Pour into the skillet. Sprinkle with the Parmesan cheese.
Bake at 350°F. for 20 minutes or until a knife inserted near the center comes out clean.
Heat the sauce in a 1-quart saucepan over medium heat until it’s hot.
Cut the frittata into 8 wedges. Serve with the sauce. Garnish with the tomatoes and basil leaves, if desired.


2 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
8 egg
4 ounces fontina cheese, shredded (about 1 cup)
1 small tomato, seeded and chopped (about 1/2 cup)
2 tablespoons chopped fresh parsley
0.125 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
1 cup Prego® Traditional Italian Sauce
16 cherry tomatoes, cut in half (optional)
8 sprigs fresh basil leaves(optional)