Arugula and Fontina Frittata

Arugula and Fontina Frittata
Photo by Romulo Yanes


  • 1 ½ tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • 6 large eggs
  • ¼ teaspoon black pepper
  • 5 ounces baby arugula
  • 1 garlic clove
  • ¼ pound Fontina

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, an...

View full recipe at Epicurious


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