Community Recipe
from [DebbieHaguewood]
Caramelized Shallot, Capicola and Fontina Frittata

Caramelized Shallot, Capicola and Fontina Frittata

Prep: 15 min Cook: 10 min Bake at 350 for 10 min Nutrition Facts Per Serving: cal.(kcal)336; Fat, total(g)25; chol.(mg)383; sat. fat(g)13; carb.(g)4; pro.(g)23; sodium(mg)638

  • Yield: 4 servings


  • 1 tablespoon(s) unsalted butter
  • 2 piece(s) large shallots finely sliced
  • 2 ounce(s) capicola ham, sliced into ribbons
  • 6 whole(s) eggs
  • 1/4 cup(s) reduced-fat milk
  • 1/8 teaspoon(s) black pepper
  • 1/8 teaspoon(s) ground nutmeg
  • 6 ounce(s) Fontina cheese, cut into cubes
  • Basic for garnish (optional)



1. Heat oven to 350 degrees F.

2. Melt butter in a 10-inch oven-proof nonstick skillet over medium-high heat. Add shallots and cook for 4 minutes, stirring occasionally. Add capicola and cook for 1 minute.

3. Whisk together eggs, milk, pepper and nutmeg; stir in 4 oz of the cheese and pour into skillet. Cook for 5 minutes, stirring once after 2 minutes.

4. Place skillet in oven and bake at 350 degrees F for 5 minutes. Scatter remaining 2 oz cheese on top and bake an additional 5 minutes until frittata is set.

5. To serve, gently slide frittata onto a serving plate and garnish with basil, if desired.

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Caramelized Shallot, Capicola and Fontina Frittata Recipe