Arugula Fontina Frittata Recipes

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FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 10

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Steps:

  • Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams

ARUGULA AND FONTINA FRITTATA



Arugula and Fontina Frittata image

Categories     Cheese     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     Arugula     Fontina     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • 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. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
  • 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.

HAM AND FONTINA FRITTATA



Ham and Fontina Frittata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 pound ham steak, from packaged meats case of market
1 tablespoon (1 turn around the pan) olive oil
2 tablespoons butter
12 extra large eggs
1/2 cup milk or half-and-half
Salt and pepper
2 cups (8 to 10 ounces) Danish Fontina, shredded

Steps:

  • Preheat oven to 400 degrees F.
  • Trim any connective tissue and all fat off ham steak. Mince the meat into very small bits and set aside.
  • Heat a 12-inch nonstick skillet with oven safe handle over moderate heat. Add oil and 1 tablespoon butter to the skillet and coat sides and bottom of pan evenly with melted butter and oil mixture. Add ham bits to the pan and saute 3 minutes to brown them a bit and render some of the moisture in the meat.
  • Whisk together eggs and milk or half-and-half. Break off tiny pieces of remaining 1 tablespoon butter and drop them into beaten eggs. Season eggs with a little salt and pepper and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute bits of ham throughout the eggs.
  • As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle. Keep doing this as eggs brown until the eggs begin to set. Transfer the pan to the oven, and allow the frittata to cook 10 minutes, or until golden on top. Add a generous layer of shredded fontina to the frittata and leave in oven another 3 to 5 minutes, or until cheese is melted and begins to bubble and brown. Serve frittata wedges directly from the skillet with a pie server.

ARUGULA AND FONTINA FRITTATA



Arugula and Fontina Frittata image

Categories     Broil     Arugula

Yield 4 servings

Number Of Ingredients 7

1 garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 ounces baby arugula (7 cups packed)
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound Fontina, rind discarded and cheese cut into 1/2-inch cubes

Steps:

  • 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. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
  • 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.
  • Tips
  • Add in diced potatoes and ham for a more filling option, and serve it hot or cold.
  • Eggs should be beaten vigorously for frittatas to create more air for the filling.
  • Nutrition Information
  • Serving size: 1 serving
  • Calories: 271
  • Fat: 20g (70% calories from fat)
  • Cholesterol: 295mg
  • Sodium: 593mg
  • Total Carbohydrate: 2
  • Dietary Fiber: 1g
  • Protein: 17g

QUICK ARUGULA AND MOZZARELLA FRITTATA



Quick Arugula and Mozzarella Frittata image

A gourmet meal ready in 20 minutes or less! This recipe is loosely based on a frittata recipe I found in Gourmet Magazine (March 2005). You can replace the arugula with fresh spinach or a mixture of the two. You can also use any cheese you like (Gourmet recommends fontina).

Provided by blucoat

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 garlic clove, halved
1 1/2 tablespoons extra virgin olive oil
5 ounces baby arugula (7 cups packed)
3 eggs
6 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomatoes, sliced finely
4 ounces shredded mozzarella cheese

Steps:

  • 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.
  • Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
  • Whisk together eggs, egg whites, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes.
  • Add sliced tomatoes and 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.
  • Can be served warm or cold.

Nutrition Facts : Calories 226.5, Fat 15.5, SaturatedFat 5.6, Cholesterol 181, Sodium 614.5, Carbohydrate 4.1, Fiber 1, Sugar 2.5, Protein 17.6

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