Preheat oven to 400 degrees
In a 10 in nonstick skillet over medium-high heat, melt butter. Add onions and thyme
and cook, stirring for about 10 minutes until onions are brown and begin to softwn
Meanwhile, in a large bowl, whisk eggs to blend. Whisk in cream cheese as much as
possible (it will retain some chunks). Fold in Fontina cheese, basil, 3/4 tsp salt and 1/4
tsp pepper.
Pour egg mixture into skillet and stir to distribute onions. Transfer to oven and cook for
about 12 minutes or until eggs have just set.
Transfer frittata to cutting board, slice and serve hot.
Originally Submitted
6/27/2016
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You can add this GF Vidalia Onion Frittata recipe to your own private DesktopCookbook.