Photo by Romulo Yanes
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
1
garlic clove, halved
1
1/2 tablespoons extra-virgin olive oil
5
oz baby arugula (7 cups packed)
6
large eggs
1
/2 teaspoon salt
1
/4 teaspoon black pepper
1
/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes
Need to make a substitution?
Preparation
Step 1
Preheat broiler.
Step 2
Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
Step 3
Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.