BACON, ARUGULA, SUNDRIED TOMATO FRITTATA
Steps:
- In a large skillet, fry bacon over medium heat until cooked well, not too crispy. Drain on paper towel. Chop coarsely and set aside. In a bowl, whisk eggs, half & half (or heavy cream), parsley, salt & pepper. Add sundried tomatoes, arugula and half of the fontina and mix well. In a 9" non-stick skillet over medium heat, add 1 tbsp. olive oil. When warm, add minced shallot and sauté over medium to medium-high heat for about 3-4 minutes until soft. Add reserved bacon pieces in and sauté another minute or so. Add egg mixture to skillet and turn heat down to low. With a fork, spread out bacon, arugula and sundried tomatoes so that they are evenly distributed. Let eggs cook slowly and look for them to be set around the edges. You don't want the bottom to brown. As it sets, use a rubber spatula to slide around the rim of the skillet to help loosen the frittata from the pan. You can also try and gently jiggle the pan to help loosen it. When the frittata is completely set on the bottom and at the edges but still wet on top, add remaining fontina cheese evenly on the top and place skillet in middle rack in oven set to high broiler. If your skillet has a plastic handle, double-wrap the handle in aluminum foil. Check it often and when the top is set and a light golden color, using a good pot holder, take skillet out of oven and let sit on stovetop for a couple of minutes. Using a good pot holder, carefully slide frittata out onto plate and either serve warm or let cool to room temperature and serve. It's best served warm or room temperature, not cold. NOTES: If using a larger skillet, like a 12", use 9-10 eggs instead of 7 and add a little more filling.
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