ARUGULA AND FONTINA FRITTATA
Steps:
- 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.
- Tips
- Add in diced potatoes and ham for a more filling option, and serve it hot or cold.
- Eggs should be beaten vigorously for frittatas to create more air for the filling.
- Nutrition Information
- Serving size: 1 serving
- Calories: 271
- Fat: 20g (70% calories from fat)
- Cholesterol: 295mg
- Sodium: 593mg
- Total Carbohydrate: 2
- Dietary Fiber: 1g
- Protein: 17g
ARUGULA & FONTINA FRITTATA
Steps:
- Do 4 eggs & 4oz egg white & reduced fat cheese of a healthier version.
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- Heat a 12-inch cast iron or oven-safe skillet on the stove over medium-high heat. (If using a cast iron, the handle will get hot, so protect your hand with a glove or oven mitt.) Add your olive oil to the pan and spread it around to cover the bottom.
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