Cremini Mushroom and Fontina Frittata

with crostini and basil pesto

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

Calories Conscious
Vegetarian
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 you!
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.

In Your Box (serves 2)

  • Info
    3¾ oz. Fontina Cheese Slices
  • 6 oz. Cremini Mushrooms
  • 2 oz. Baby Spinach
  • 1 Roma Tomato
  • Info
    1 Mini Baguette
  • Info
    8 fl. oz. Liquid Egg
  • Info
    4 oz. Light Cream
  • Info
    1 Tbsp. Basil Pesto

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.

  • Nutrition (per serving)

  • Calories
    594
  • Carbohydrates
    30g
  • Fat
    32g
  • Protein
    37g
  • Sodium
    1484mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    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

  • 2

    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.

  • 3

    Drain the Vegetables

    Transfer vegetables to a clean towel and press to absorb any liquid. Reserve pan; no need to wipe clean.

  • 4

    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.

  • 5

    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.

  • 6

    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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