Arugula and Fontina Frittata

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Arugula

  Raw

  7 cup or 140g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Fontina cheese

  ½ package (8 oz) or 113g

Directions

1. PREPARATION: Halve garlic clove. Discard fontina rind and cut into 1/2-inch cubes.
2. Preheat broiler.
3. 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.
4. 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.