Cooking Directions

• Heat the butter in an ovensafe 10-inch skillet. Add the onion and cook until it's tender.
• Beat the eggs with a whisk in a large bowl. Stir in the fontina cheese, tomato, parsley and black pepper. Pour into the skillet. Sprinkle with the Parmesan cheese.
• Bake at 350°F. for 20 minutes or until a knife inserted near the center comes out clean.
• Heat the sauce in a 1-quart saucepan over medium heat until it’s hot.
• Cut the frittata into 8 wedges. Serve with the sauce. Garnish with the tomatoes and basil leaves, if desired.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped (about 1/2 cup)
• 8 egg
• 4 ounces fontina cheese, shredded (about 1 cup)
• 1 small tomato, seeded and chopped (about 1/2 cup)
• 2 tablespoons chopped fresh parsley
• 0.125 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese
• 1 cup Prego® Traditional Italian Sauce
• 16 cherry tomatoes, cut in half (optional)
• 8 sprigs fresh basil leaves(optional)