Arugula and Fontina Frittata
A light and flavorful Italian-style omelet combining peppery arugula with melted Fontina cheese. Perfect for breakfast or brunch, this frittata features wilted arugula and golden cubes of Fontina cheese in a fluffy egg base.
Ingredients
- •1 clove garlic
- •1½ tablespoons extra-virgin olive oil
- •5 oz baby arugula
- •6 large eggs
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •¼ lb Fontina
- •cheese preparation
Cooking Instructions
- 1.
Preheat broiler.
5 min
- 2.
Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
4 min
- 3.
Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
8 min
