Nothing says Sunday brunch like an oversized Italian omelet. Sliced like a pizza, this easy-to-prepare egg pie features smoky, sweet roasted red peppers and creamy Italian Fontina cheese.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion - diced
- 3 tablespoons DeLallo Roasted Pepper Bruschetta - drained of excess oil
- 12 large eggs
- ½ cup whole milk
- ¼ cup chopped fresh Italian parsley - plus more for garnishing
- 1 cup Italian Fontina cheese - shredded
Instructions
- Preheat the oven to 400˚F.
- In a large ovenproof skillet, heat the olive oil over medium-high heat.
- Sauté the onion until soft and translucent, about 3-4 minutes.
- Add the bruschetta to the skillet and allow it to cook with the onions for about 2 minutes to marry the flavors.
- In a mixing bowl, whisk together the eggs, milk and parsley.
- Pour the egg mixture into the skillet.
- Stir to distribute the bruschetta and onions.
- Stir in the shredded cheese.
- Continue to stir the eggs, lifting the edges to allow uncooked egg underneath.
- Once the bottom and edges are firm and the top is loose, about 5-7 minutes, bake the frittata.
- Bake for 8-10 minutes, or until cooked through.
- If desired, broil the frittata for 2-4 minutes to brown or melt extra cheese on top.
- Remove from thge heat.
- Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a cutting board.
- Cut the frittata into wedges.
- Serve sprinkled with fresh parsley.