Name: Arugula and Fontina Frittata
Cook time: 15 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 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

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Photo by Romulo Yanes

Recipe notes

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Recipe notes

Arugula: Not Just For Salad Anymore