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.
Ten Dollar Dinners Promo
NFNS5 Winner Promo
What Would Brian Boitano Make?
Melissa's Pilot
Melissa's Hometown Visit
Giada Behind the Scenes
Making Bacone With Brian
Bobby's Crunchy Avocado Salad
Melissa's New Show
Battle - Cowboy Ribeye
5 Healthy Weeknight Dinners
Easy Appetizers
All About Melissa d'Arabian
5 Simple Summer Dinners
Simple Slow Cooker Recipes
Decadent Chocolate Desserts
Foods for Entertaining a Crowd
Bobby's Burgers
Simple Summer Recipes
Giada in Paradise
Not so much a recipe as it is an inspiration!
Rated: 5 stars out of 5