2000s Recipes + Menus
Arugula and Fontina Frittata
Serves4
- Active Time:15 min
- Start to finish:20 min
March 2005
- 1 garlic clove, halved
- 1 1/2 tablespoons extra-virgin olive oil
- 5 oz baby arugula (7 cups packed)
- 6 large eggs
- 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes
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Preheat broiler.
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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.
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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.
- Keywords
- ruth cousineau,
- seasonal,
- quick kitchen,
- eggs,
- vegetarian
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