Arugula and Fontina Frittata

cheese egg breakfast brunch vegetarian quick & easy arugula fontina gourmet sugar conscious pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

N/A

Makes 4 servings

Source

Ingredients

1 garlic clove, halved

1 1/2 tablespoons extra-virgin olive oil

5 oz baby arugula (7 cups packed)

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

Method

Preheat broiler.

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.

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.