I am not an egg person first thing in the morning. Don’t get me wrong, I love eggs, but the thought of a runny fried egg or soft curdled scrambled eggs shortly after I rise makes me feel a little queazy. Now if you offered those same eggs to me for lunch or even dinner with some crispy thick slab peppered bacon and slices of buttered whole grain bread I’d be in heaven.
One egg dish I can and do eat in the morning is a frittata. I love to make them with leftover vegetables, sauteed greens, and especially crisp chunks of pancetta. I don’t like my frittata too thick though, instead prefer the egg base as more of a binder to hold the filling together. I often make a frittata early in the week and then enjoy a wedge of it each morning as the week progresses. Although you can re-warm it in the microwave, I even like it cold right from the refrigerator.
One of my all time favorite sandwiches is a BLT (Bacon, Lettuce & Tomato) so I decided to use that combo in this week’s frittata with the addition of a little cubed Fontina cheese on top. I used cubed pancetta for my “bacon”, chopped baby arugula for my “lettuce”, and cubed plum tomatoes for the final ingredient. You could substitute mozzarella for the Fontina if you prefer, and any other greens for the baby arugula if you cannot find it.
- 3/4 Cup Cubed Pancetta Or Bacon
- 1 Tablespoon Olive Oil
- 1 Cup Chopped Arugula
- 3/4 Cup Diced Plum Tomatoes (Core & Remove Seeds First)
- 6 Large Eggs
- 1/4 Cup Heavy Cream
- 1 Cup Cubed Fontina Cheese
- Salt & Pepper
- Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, and the cream.
- Heat over medium-high heat a non-stick skillet and add the olive oil, then add the pancetta and cook until lightly browned.
- Add the arugula and mix, continuing to cook until the arugula is wilted.
- Spread the pancetta and arugula evenly across the pan and then pour in the egg mixture.
- Swirl the pan to distribute the eggs and filling evenly over the surface.
- Sprinkle the tomatoes on top of the eggs.
- Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low and cover the pan.
- Cook 8 minutes, shaking the pan every once in a while, scattering the cheese evenly over the top of the frittata halfway through.
- Continue until the frittata is just about set.
- While the eggs are cooking heat your broiler to medium.
- Place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top.
- Do not allow the eggs to brown too much or they’ll taste bitter.
- Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.