Arugula & Fontina Frittata

 In
Category
Yields1 Serving
 1 garlic clove, halved
 
 1 1/2 tablespoons extra-virgin olive oil
 
 3 oz arugula (3 cups chopped)
 
 6 large eggs
 
 1/2 teaspoon salt
 
 1/4 teaspoon black pepper
 
 1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes
1

Preheat broiler.

2
3

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
5

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.

Ingredients

 1 garlic clove, halved
 
 1 1/2 tablespoons extra-virgin olive oil
 
 3 oz arugula (3 cups chopped)
 
 6 large eggs
 
 1/2 teaspoon salt
 
 1/4 teaspoon black pepper
 
 1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

Directions

1

Preheat broiler.

2
3

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
5

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.

Notes

Arugula & Fontina Frittata