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Arugula and Fontina Frittata

  • 4servings
  • 15minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 garlic clove, halved

  2. 1 1/2 tablespoons extra-virgin olive oil

  3. 5 oz baby arugula (7 cups packed)

  4. 6 large eggs

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon black pepper

  7. 1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

Instructions Jump to Ingredients ↑

  1. Preheat broiler.

  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.

  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.

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