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Arugula and Fontina Frittata

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 20 min
  • $$
Gatheredtable
adapted fromGourmet

Ingredients

  • 1 garlic clove, halved
  • 1 1/2 tablespoons extra-virgin olive oil
  • 5 oz arugula
  • 8 large eggs
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

Directions

Prep: 1. Mince garlic. Make: 1. Preheat broiler. 2. Cook garlic in oil in a 10-inch cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic. 3. Add arugula to pan and cook, stirring, until wilted, 1 to 2 minutes. 4. Whisk eggs, salt, and pepper, then pour over arugula in skillet and cook, undisturbed, over medium heat until almost set, 5 to 6 minutes. 5. 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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