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.

Veggie Frittata

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.