• Heat oven to 350° F.

  • Melt butter in a 10-inch oven-proof nonstick skillet over medium-high heat. Add shallots and cook for 4 minutes, stirring occasionally. Add capicola and cook for 1 minute.

  • Whisk together eggs, milk, pepper and nutmeg; stir in 4 oz of the cheese and pour into skillet. Cook for 5 minutes, stirring once after 2 minutes.

  • Place skillet in oven and bake at 350° F for 5 minutes. Scatter remaining 2 oz cheese on top and bake an additional 5 minutes until frittata is set.

  • To serve, gently slide frittata onto a serving plate and garnish with basil, if desired.

Nutrition Facts

336 calories; 25 g total fat; 383 mg cholesterol; 638 mg sodium. 4 g carbohydrates; 23 g protein;