Peppery arugula gives this frittata a fresh taste. You can substitute other greens, such as spinach or Swiss chard, if you like. Enjoy it for breakfast or dinner with a side of roasted potatoes to make a more complete meal. Get children involved with cooking by letting them crack and whisk eggs.
Inspired by Kate McMillan, One Pot of the Day
Makes 2-4 servings
- 6 eggs
- Salt and pepper
- 6 slices thick cut bacon (any bacon will do, use thin cut or turkey bacon if you prefer)
- 1 T olive oil
- 2 cups fresh arugula
- Preheat oven to 350°
- In a bowl, whisk eggs and season with salt and pepper. Set aside.
- Heat an 8-inch, oven-proof frying pan over medium heat on the stovetop. Add bacon and fry until crisp, flipping occasionally for roughly 8 minutes. Drain bacon on paper towels and chop into ½ inch pieces.
- Carefully wipe frying pan clean.
- Return the pan to medium heat and add 1 T olive oil. When the oil is hot, add arugula, season with salt, and sauté until it is wilted, roughly 2-3 minutes. Sprinkle the bacon over the wilted arugula, and pour in the beaten eggs. Reduce the heat to low and cook for 1 minute.
- Transfer the pan to the oven and bake until the frittata is set in the center, about 12 minutes.
- Using a rubber scraper, loosen the edges of the frittata, cut into wedges and serve.