Tomato Olive Pancetta Fontina Frittata Recipes

BLT FRITTATA

BLT Frittata image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 wedges

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/4 pound sliced pancetta, chopped
4 cloves garlic, chopped
2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed
1 (15-ounce) can diced tomatoes, drained
12 extra-large eggs
1/3 cup half-and-half, eye ball it
1 teaspoon salt
Black pepper

Steps:

Preheat oven to 400 degrees F.
Heat a 12-inch nonstick ovensafe skillet over medium high heat. 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. Whisk in salt and pepper. 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. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.

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

Ingredients

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

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