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Sartori® Classic Fontina Frittata

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  • 1 wedge Sartori Classic Fontina
  • 12 eggs
  • 3 tablespoons half-and-half
  • 2 teaspoons olive oil
  • 3 cups veggies, chopped (we cleaned out our crisper, chopping up mushrooms, green pepper and green onion)
  • Salt & pepper, to taste


  • Position oven rack to upper-middle position and preheat broiler to medium.
  • In a medium bowl, whisk eggs, half-and-half and seasonings. Stir in Classic Fontina (saving about 1/2 cup). Heat oil in a 12-inch skillet (we used our trusty cast iron, just make sure it's oven-safe and non-stick) and cook veggies until they begin to soften.
  • Add egg mixture to the skillet and cook until large curds form while scraping with a spatula (about 2 mins.). Give the skillet a good shake to settle ingredients and cook without stirring for 20-30 secs. to get the bottom to set. Top frittata with extra Classic Fontina.
  • Broil frittata until eggs rise and the surface has just begun to brown (about 2 to 4 mins.).
  • Remove from the oven and let sit for 5 mins. before loosening from the skillet and sliding out on a platter. Slice and serve.