BLT Frittata Yield: Serves 4 Prep Time: 10 mins Cook Time: 15 mins Fontina cheese, arugula, and chopped

tomatoes turn ordinary eggs into extraordin ary. Ingredients: 3/4 Cup Cubed Pancetta Or Bacon 1 Tablespoon Olive Oil 1 Cup Chopped Arugula 3/4 Cup Diced Plum Tomatoes (Core & Remove Seeds First) 6 Large Eggs 1/4 Cup Heavy Cream 1 Cup Cubed Fontina Cheese Salt & Pepper Directions: Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to tas te, and the cream. Heat over medium-high heat a non-stick skillet and add the olive oil, then add the pancetta and cook until lightly browned. Add the arugula and mix, continuing to cook until the arugula is wilted. Spread the pancetta and arugula evenly across the pan and then pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Sprinkle the tomatoes on top of the eggs. Shake the pan gently, tilting it slightly with one hand while lifting up the ed ges of the frittata with the spatula in your other hand, to let the eggs run und erneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 minutes, shaking the pan every once in a while, scattering the cheese ev enly over the top of the frittata halfway through. Continue until the frittata is just about set. While the eggs are cooking heat your broiler to medium. Place under the broiler, about 3 inches from the heat, for 1 minute, watching c losely, until just beginning to color on the top. Do not allow the eggs to brown too much or they ll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then car efully slide out onto a platter, or cut in wedges in the pan and serve.