Recipe
Author
Hy-Vee Test Kitchen
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Description
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 warm or at room temperature.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 415mg
- Sodium: 500mg
- Total Carbohydrates: 5g
- Protein: 19g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Holiday 2016.