Melty fontina cheese in a fluffy frittata with peppery arugula.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.76 · €1.13/serving
- 1 clove fresh garlic, halved (smash with the side of a knife to release flavor)Est. price €0.05–€0.12
- 1 1/2 tablespoons of exquisite extra-virgin olive oil (use a high-quality oil for enhanced flavor)Est. price €0.18–€0.35
- 5 ounces of petite baby arugula (7 cups densely packed for a delightful peppery bite)Est. price €2.50–€4.50
- 6 substantial eggs (use eggs at room temperature for even cooking)Est. price €1.80–€3.00
- 1/2 teaspoon of fine salt (adjust to taste for perfect seasoning)Est. price €0.01–€0.03
- 1/4 teaspoon of freshly ground black pepper (for a hint of warmth and spice)Est. price €0.02–€0.05
- 1/4 pound of Fontina cheese, with the rind discarded and the cheese cut into 1/2-inch cubes (let the cheese come to room temperature before using to enhance its creamy texture)Est. price €2.20–€3.80
Steps
- 1Begin by preheating the broiler in your oven.
- 2In a 10-inch well-seasoned cast-iron or other ovenproof skillet, heat oil over moderate heat. Add garlic and cook, stirring occasionally until it turns golden in color, approximately 2 minutes. Remove the garlic from the skillet and add arugula. Cook while stirring frequently until the arugula is wilted, which should take about 1 to 2 minutes.
Cultural note
Frittatas are an Italian dish that originated as a way to use up leftovers. Fontina cheese is a popular Italian cheese known for its nutty flavor, which adds richness to the dish.
Seasonal note
Arugula is in season in the spring and fall, making this frittata a great dish to enjoy during those times. Eggs are available year-round.
Health note
This Fontina Frittata with Arugula Twist is a good source of protein and vitamin A. However, it is high in cholesterol and saturated fat, so should be enjoyed in moderation.
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