Could making a frittata be any easier? Intimidated by omelettes, which invariably fall apart and are resignedly reincarnated as scrambled eggs under my spatula, I’ve historically shied away from making frittatas as well. With half a block of fontina, not really one of my favorite cheeses, left to use from a recipe last week, I did a quick Epicurious search and came up with this recipe from the March 2005 issue of Gourmet. It had gotten rave reviews from users- all 24 reviewers had said they’d make it again.
I can understand why. This recipe came together in mere minutes. In the time it takes to boil a pot of water or chop up a salad, we had a warm and fluffy frittata, straight from the oven. There was no dreaded flipping, as in omelettes, nor did I have to hover over the stove like a hawk to make sure the eggs didn’t suddenly burn. Turns out frittatas are about as low maintenance as you can get for a homemade dinner and I’ll certainly be making them more often in the future. My only regret? Grabbing our largest cast iron pan, which made for a frittata that was about as tall as a fluffy pancake. Lesson learned, I’ll be using the 10-inch suggested in the recipe next time.
Fontina and arugula frittata (serves 4-6)
1 garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes
1. 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. Add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
2. 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.