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Italian BLT Frittata
3 tablespoons olive oil
1/4 pound sliced pancetta, chopped (or bacon)
4 cloves garlic, chopped
2 bundles arugula, trimmed and chopped, about 3 cups
1 (15-ounce) can diced tomatoes, drained
12 extra-large eggs
1/3 cup half-and-half
Salt and Pepper to taste
Preheat oven to 400 degrees F. Heat a 12-inch nonstick oven
safe 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. 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 flow underneath.
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.
Grated Parmigiana cheese is excellent on top of this.
Make sure and let it
set a little bit.
   
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