All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This frittata will impress you with looks and flavors, and fill you with pride at what you made. Rich, nutty fontina is combined with spinach and mushrooms, and baked with tart tomatoes on top. Finished with light dollops of pesto, this meal manages to be both rich and delicate, and the perfect end to your day.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop fontina. Cut mushrooms into ¼" slices. Coarsely chop spinach. Slice tomato into six ¼" rounds. Place tomato slices between two paper towels and gently press. This will help absorb excess moisture. Trim ends from baguette and cut into six slices on a slight angle. Combine liquid egg, ¾ the fontina (reserve remaining to top frittata), half the cream, ¼ tsp. salt, and a pinch of pepper in a mixing bowl
Cook the Vegetables
Heat 2 tsp. olive oil in a medium oven-safe non-stick pan (or cast iron skillet) over medium-high heat. Place mushrooms in hot pan and stir occasionally until lightly browned, 4-5 minutes. Add spinach to pan and cook until wilted, 30 seconds to 1 minute. Remove from burner. Reserve pan; no need to wipe clean. Allow vegetables to cool enough to handle.
Drain the Vegetables
Transfer vegetables to a clean towel and press to absorb any liquid. Reserve pan; no need to wipe clean.
Assemble the Frittata
Place vegetables and egg mixture in pan used to cook vegetables. Stir to evenly distribute ingredients. Lay tomato slices in mixture and sprinkle remaining fontina over assembled frittata.
Bake Frittata and Toast Bread
Place frittata in oven and bake until egg is set and cheese is bubbly, 15-18 minutes. Place bread slices on prepared baking sheet. Drizzle with ½ tsp. olive oil and season with a pinch of salt and pepper. Once frittata has baked 8 minutes, put bread in oven and toast until lightly browned, 5-7 minutes.
Finish the Dish
Carefully remove frittata from oven and place on a trivet. Wrap a towel around handle to indicate pan handle is hot. Garnish finished frittata with basil pesto. Serve frittata from pan alongside crostini.
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