[edit] Ingredients
3 |
tablespoons extra-virgin olive oil |
¼ |
pound sliced pancetta chopped |
4 |
garlic cloves chopped |
2 |
bn arugula trimmed, chopped |
|
(abt 3 cups, loosely packed) |
1 |
can diced tomatoes - (15 oz) drained |
12 |
extra-large eggs |
⅓ |
cup half-and-half |
1 |
teaspoon salt |
|
Freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
Preheat oven to 400 degrees. |
Step 2 |
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. |
Step 3 |
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. |
Step 4 |
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. |
Step 5 |
This recipe yields 6 wedges. |
[edit] About Blt Frittata
Related Recipes
Aubergine, Basil, Egg, Egg Yolk, Half And Half
Avocado, Black Pepper, Chili Peppers, Chili Powder, Cumin
Brandy, Butter, Cognac, Egg Yolk, Flour
Basil, Black Pepper, Clove Garlic, Egg, Half And Half
All Purpose Flour, Basil, Egg, Grated Parmesan Cheese, Half And Half
