BLT Frittata

Name: BLT Frittata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed; 6 servings Black pepper; 425 grams diced tomatoes, drained; 12 extra larges eggs; 4 cloves garlic, chopped; 79 milliliters half-and-half, eye ball it; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 113 grams sliced pancetta, chopped; 1 teaspoon salt

BLT Frittat From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of olive oil, salt, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. It is a good option if you're following a gluten free, primal, whole 30, and דל פחמימות, diet.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Heat a 12-inch nonstick ovensafe skillet over medium high heat.

Equipment you will use

Frying Pan

Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half.

Ingredients you will need

Pancetta

Tomato

Arugula

Garlic

Egg

Cooking Oil

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Frying Pan

Whisk in salt and pepper.

Ingredients you will need

Salt And Pepper

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Whisk

Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown.

Ingredients you will need

Egg

Equipment you will use

Frying Pan

Spatula