Fold fresh vegetables and fragrant basil into fluffy eggs for a savory skillet dish. Fontina cheese adds a mild, nutty flavor and melts beautifully. Serve this warm or at room temperature.
Servings and Ingredients
|12 Hy-Vee large eggs|
|½ c. crème fraiche or Hy-Vee sour cream|
|2 tbsp. chopped fresh basil|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|4 oz. Fontina cheese, shredded, divided|
|2 tbsp. Hy-Vee butter, divided|
|2 c. chopped vegetables, such as peas, summer squash, bell peppers, green onions, cremini mushrooms and/or arugula|
|9 cherry tomatoes|
|Additional arugula, for garnish|
- Preheat oven to 350 degrees. In a medium bowl, whisk eggs, crème fraiche, basil, salt and black pepper. Stir in half of shredded cheese; set aside.
- In a 10-inch cast iron or broiler-proof skillet, heat 1 tablespoon butter over medium heat. Add vegetables; cook and stir for 5 minutes or until softened and liquid has evaporated.
- Increase heat to medium-high and add remaining 1 tablespoon butter to skillet. When butter has melted, pour egg mixture over vegetable mixture in the skillet. Cook without stirring until its edges begin to set, about 5 minutes. Sprinkle remaining ½ cup cheese on top. Top with cherry tomatoes and additional arugula.
- Bake for 25 to 30 minutes or until golden brown and center is set.
310 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 415mg
- Sodium: 500mg
- Total Carbohydrates: 5g
- Protein: 19g
Vitamin A 25%
Vitamin C 25%
Hy-Vee Seasons Holiday 2016.