Caramelized Shallot, Capicola & Fontina Frittata

I had big plans for our day off yesterday....Big Plans!  We got back from Europe last week and have been working like dogs to make up for lost time {and so we didn’t have to take as many vacation days ;) } so I packed our Sunday with lots of fun and food.  First I would wake up without my alarm and go for a leisurely run that would be nothing but enjoyable, then make this divine frittata for breakfast, followed by some laundry, then heading to our local Eagles’ bar to watch our team beat the Steelers.  After our big win, we would come home, scrub the house from head to toe, make a big dinner and enjoy the Sunday night football game before drifting casually off to sleep.  

Soo.....it totally didn’t happen that way.  My run definitely wasn’t as easy as I’d have hoped.  The Eagles lost, which turned into having a few too many drinks at the bar, which turned into coming home and passing out on the couch, which turned into me having ice cream for dinner while hubby went to bed at 9pm.  The one thing that came out perfectly was the frittata. It was AMAZING.  I know I toss that word around a lot when it comes to food, but the best part about this breakfast dish is that it’s packed with meat and cheese and it still comes in under 400 calories per serving and doesn’t leave you hungry a few hours later.  I’m particularly excited to eat my leftovers for lunch on a toasted baguette -- a frittata sandwich if you will.  Enjoy!

Caramelized Shallot, Capicola & Fontaina Frittata

from Family Circle, October 2012

1 tbsp unsalted butter

2 large shallots, finely sliced

2 oz capicola ham, sliced into ribbons

6 eggs

1/4 c. reduced fat milk

1/8 tsp black pepper

1/8 tsp ground nutmeg

6 oz fontina cheese, cut into cubes

parsley, for garnish

1. Preheat oven to 350
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 cheese and pour into skillet.  Cook for 5 minutes, stirring once after 2 minutes.  
4. Place skillet in oven and bake at 350 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 serving plate and garnish with parsley.

Nutrition Facts per serving {recipe makes 4 servings}: 336 calories,  25 g. fat, 23 g. protein, 4 g. carbs