Tuscan Breakfast Frittata

This frittata starts with onion, bell pepper and spinach. The addition of prosciutto, ricotta and fontina cheese really bring out the Tuscan flavors.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons diced red onion
• 1/4 cup red bell peppers, diced
• 1/4 cup fresh baby spinach, chopped
• 1/2 cup prosciutto, cooked and chopped
• 4 eggs
• 3 tablespoons half and half
• 2 tablespoons roasted red pepper, drained and chopped
• 2 tablespoons ricotta cheese
• Salt and pepper to taste
• 1/2 cup shredded fontina cheese
• 3 fresh basil leaves, chopped
• 1 slice tomato, diced

Directions:

Preheat oven to 400 degrees. Spray an 8 or 9 inch oven proof skillet with nonstick cooking spray. Melt butter in skillet and saute onions, red bell pepper and spinach until tender, about 5 minutes. Stir in prosciutto. In a large mixing bowl, beat together eggs, half and half, roasted red pepper, ricotta cheese, salt and pepper. Pour into heated skillet. Cook by pushing eggs to center of skillet with a spatula. When eggs are almost set, sprinkle with fontina cheese and basil leaves. Place skillet in oven and bake about 10 minutes or until eggs are set and cheese is melted. Run a spatula around edges and under frittata to remove from skillet. Slide onto a serving plate and sprinkle with diced tomatoes. Cut into wedges and serve.

Number of Servings: 2