Arugula and Fontina Frittata

Bonnie Boal

1 garlic clove, diced or two stalks spring garlic, sliced

1 Tbs. extra virgin olive oil

5 oz. aruglula (7 cups packed)

6 large eggs

tsp.salt

tsp. black pepper

lb. Fontina, rind discarded and cheese cut into in. cubes

 

 

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.  If you don't like Fontina, other cheeses may be substituted.