A Brunch Favorite: BLT Frittata
Tim and I are in NYC for the weekend for the first time in over a month. The weekend is packed with various fun events so our kitchen will remain idle until Sunday night.
I thought I would post one of my favorite brunch recipes since going out for brunch is one of my favorite weekend activities in NYC. I have made this frittata countless times for guests in the Berkshires. Everyone loves it and it is so easy to make on a Sunday morning.
A few notes on the recipe…
You can usually ask a butcher or deli counter (depending on the store) to slice pancetta for you. Definitely try to find pancetta — it has a softer flavor than regular bacon.
I usually buy the bagged baby arugula.
Pay attention to your pan size. I use a smaller frying pan than called for so it needs more time in the oven. Making this dish in my 10-inch Le Creuset omelette pan usually requires ~20 minutes in the oven.
Lastly, I usually add some cheese before putting the frittata in the oven. I’ve used shredded fontina and parmesan but I am sure whatever you have on hand would add a nice touch to the dish.
I serve the frittata with fruit or whatever breakfast breads we have on hand. A side salad would also be lovely. Enjoy!
- 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
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.