Introduction
Discover the vibrant flavors of a classic Italian dish revitalized. Our Arugula and Fontina Frittata combines fresh arugula with rich, creamy fontina cheese in an egg-based delight that’s sure to become your new favorite weekend breakfast or brunch special.
Tips for this recipe
Ensure the eggs are beaten until light and frothy before cooking. Preheating the pan adds a delightful crisp to the bottom of your frittata. For an extra burst of flavor, consider adding additional garlic or fresh herbs.
Why you will love this recipe
This Arugula and Fontina Frittata strikes a perfect balance between earthy greens and indulgent cheese. The dish’s nutritional profile, featuring protein-rich eggs with heart-friendly fats from olive oil and arugula, along with the robust taste of fontina, makes it an appealing choice for health-conscious foodies.
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
Adviced equipments
Non-Stick Frying Pan: For easy cooking without sticking. Offers even heat distribution.
8 or 10-Inch Cast Iron Skillet: Durable choice for perfect sear and heat control.
Heavy-Duty Chef’s Knife: Essential for cutting fresh ingredients with ease.
Mixing Bowls (2): Ideal for combining ingredients thoroughly.
Silicone Spatula: Ensures gentle handling of your frittata during cooking.
Stainless Steel Whisk: Key tool for beating eggs to the right consistency.
Cheese Grater (Medium Pitch): Handy if shredding fontina or other ingredients.
History of the recipe
The concept of frittatas dates back to ancient Rome, where eggs were often cooked over an open flame and mixed with local produce. Over centuries, this technique has evolved across Europe, reflecting regional ingredients such as arugula in the Mediterranean. The modern take on a frittata embraces fresh herbs like arugula alongside high-quality cheeses to create dishes that celebrate simplicity and flavor.
Fun facts about this recipe
Arugula, known for its peppery bite, was once considered a ‘weed’ but has found its way into culinary stardom. Fontina cheese hails from Italy’s Aosta Valley and is celebrated for its nutty flavor profile that complements the earthy arugula beautifully.
