Saturday, January 31, 2009

Bacon, Manchego, and Arugula Frittata

The inspiration for this frittata was a sandwich that I had at lunch in DC with a friend. The sandwich was made of Serrano ham, Manchego cheese, and arugula. With the buttery flavors of the Serrano ham and Manchego and the peppery bite of the arugula, it was such a tasty combination! Since I didn’t have Serrano ham on hand, I used bacon for this frittata.

8 slices bacon
12 extra-large eggs
¼ cup crème fraiche

¼ cup half-and-half
3 cloves garlic, minced
2 shallots, chopped
2 cups arugula
½ cup grated Manchego cheese
½ teaspoon salt
¼ teaspoon freshly ground pepper

Preheat oven to 400 degrees F.

Beat eggs together with crème fraiche. Whisk in salt and pepper. Set aside.

Cook bacon in nonstick oven-safe skillet over medium heat. When crispy, set aside to cool. Reserve enough fat from bacon in skillet to cook shallots over medium-low heat until softened, 2 to 3 minutes. Add garlic and cook 1 minute more—be careful not to burn the garlic. Add arugula and cook until just wilted. Crumble bacon into skillet. Pour eggs in skillet over the filling and mix gently. Every couple of minutes, use a spatula to raise the eggs off the bottom of the skillet, allowing more of the liquid egg to settle. Cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place the skillet in the oven and cook until the cheese is melted and just browned, about 10 minutes. Let frittata stand for a few minutes before cutting.

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