Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.57 Kcal (1246 kJ) | ||
| Calories from fat | 225.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.06g | 39% | |
|---|---|---|---|
| Cholesterol | 392.04mg | 131% | |
| Sodium | 856.99mg | 36% | |
| Potassium | 231.36mg | 5% | |
| Total Carbs | 2.57g | 1% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 16.97g | 34% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 201.98 Kcal (846 kJ) | ||
| Calories from fat | 153.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.01g | 39% | |
|---|---|---|---|
| Cholesterol | 266.1mg | 131% | |
| Sodium | 581.68mg | 36% | |
| Potassium | 157.04mg | 5% | |
| Total Carbs | 1.74g | 1% | |
| Sugars | 0.11g | 1% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 11.52g | 34% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.4mg | 11% | |
| Calcium | 63.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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