Porcini Pesto Parmesan and Fontina Formaggio Frittata
I love frittatas! They are easy, inexpensive and a quick way to have a satisfying meal in minutes. When I am serving a crowd, I use a french clay pot base that has been seasoned as my oven proof cassarole dish. It make a beautiful presentation oven to table and keeps the frittata nice and warm for quite a long time.
I love this recipe because it can be used with a variety of ingredients and whatever you have on hand for the filling and for the cheese. I was in a hurry this morning, so I simply added a jar of Bella Cucina Porcini Pesto to give it that rich, hearty flavor. You can use any flavor of pesto to liven up the dish. Sun-dried tomato and goat cheese. Sweet Pepper, jalapeno and cream cheese. Arugula and pecorino romano. The combinations are endless. Be creative. Look through your pantry and see what new flavor combinations you can create.
This dish makes a great light lunch or supper with a fresh garden greens salad.
5 whole, organic eggs
1 cup organic fresh cream
1 cup organic milk
1- 6 oz. jar Porcini Pesto
sea salt and fresh cracked pepper to taste
4 oz. fontina cheese
2 Tablespoons freshly grated Parmiggiano Reggiano cheese
Preheat oven to 425 degrees.
In a large bowl, crack the eggs and whisk until yolks are broken and blended lightly with the whites. Add the cream, milk and pesto. Season lightly, as the cheese salty and pesto well- seasoned.
Lightly butter an 8 inch seasoned french clay pot base or an oven proof cassarole dish. Slice the cheese or break up into bits and line the bottom of the pan. Pour in the egg mixture. Top with the Parmesan cheese.
Bake for 30 minutes. Turn oven down to 350 degrees and bake until done and golden brown on top, about 10-15 minutes.
Serve warm or room temp.
Serves four to six
copyright 2008 Alisa Barry