A little splash of balsamic vinegar adds a sweet, rich layer of flavor without adding carbohydrate.
6 large eggs, lightly beaten
1/2 cup (2 ounces) shredded fontina cheese
1/4 cup (1 ounce) shredded fresh Parmesan cheese
1/4 cup thinly sliced fresh basil
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon olive oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
4 red bell peppers, thinly sliced
1 bay leaf
3 tablespoons balsamic vinegar
How to Make It
Preheat oven to 375°.
Combine eggs, cheeses, basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; stir well. Set aside.
Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Add onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté until tender. Add bell pepper and bay leaf to pan; sauté until very tender. Discard bay leaf. Spread bell pepper mixture evenly in bottom of pan. Reduce heat to medium-low. Stir egg mixture, and pour over bell pepper mixture in pan. Cook 3 to 5 minutes or until edges begin to set. Wrap handle of pan with foil. Transfer pan to oven, and bake, uncovered, at 375° for 6 to 8 minutes or until eggs are completely cooked.
Loosen sides and bottom of frittata with a spatula. Turn out onto a plate. Brush bottom and sides with balsamic vinegar. Cut into 6 wedges, and serve immediately.