Photo: BLT Frittata Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 1/4 pound sliced pancetta, chopped
- 4 cloves garlic, chopped
- 2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed
- 1 (15-ounce) can diced tomatoes, drained
- 12 extra-large eggs
- 1/3 cup half-and-half, eye ball it
- 1 teaspoon salt
- Black pepper
Directions
Preheat oven to 400 degrees F.
Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.
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By Chef #221624
tallahassee, FL
on May 08, 2012
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The arugula is a great addition. As per some of the other reviews, I used bacon and about 1/3 lb of it. I let my eggs sit for a while at the beginning while they were cooking, so the bottom got a little "carmelized" to put it nicely.....so make sure you tilt/rotate the eggs while they are on the burner to cook the entire frittata evenly.
By kariwhite
on September 20, 2011
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This was very delicious and everyone that I made it for loved it, however the pancetta completely disappears in this recipes. I was very excited to actually find pancetta in my store, because it is usually hard to find, and I was disappointed to not be able to taste it. Next time I may try bacon to see if that is more noticeable.
By sheila.neese_12...
Grand Junction, 44
on September 19, 2011
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Wonderful, easy & tasty! I made this on a whim, since I had all the ingredients and company coming in 30 minutes. I subbed spinach for the arugula, since that is what I had & the flavor was wonderful, and it came out perfect.
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