INGREDIENTS:
- Carapelli Organic EVOO
- 2 tsp. salt
- 2 cups arugula
- 1 cup cremini mushrooms
- 6 whole eggs
- ½ cup pancetta
- ⅓ cup whole milk
- ¼ cup goat cheese crumbles
DIRECTIONS:
STEP 1 Preheat the oven to 350° F. Heat the EVOO in a medium oven-safe skillet over medium heat. Add the mushrooms, reduce the heat to low, and cook about 10 minutes. While the mushrooms cook, in a separate pan cook cubed pancetta on medium heat until brown. About 5 minutes. Remove extra fat from pan.
STEP 2 Add the arugula to the mushrooms and season to taste with salt. Cook until the arugula is wilted, 1 to 2 minutes. Raise the heat to medium high. Add pancetta.
STEP 3 In a medium bowl, whisk the eggs and milk to combine. Pour the mixture into the pan and let it cook for 2 to 3 minutes to set the base. Sprinkle the crumbled goat cheese on top of the egg mixture.
STEP 4 Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature, or chilled.
STEP 2 Add the arugula to the mushrooms and season to taste with salt. Cook until the arugula is wilted, 1 to 2 minutes. Raise the heat to medium high. Add pancetta.
STEP 3 In a medium bowl, whisk the eggs and milk to combine. Pour the mixture into the pan and let it cook for 2 to 3 minutes to set the base. Sprinkle the crumbled goat cheese on top of the egg mixture.
STEP 4 Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature, or chilled.
