Skill Level: Advanced
- 6 eggs, beaten
- ½ cup whole milk
- 2 large handfuls of fresh arugula
- 6 slices bacon
- 1 cup cherry tomatoes, cut in half
- 1 cup Cabot Seriously Sharp or Vintage Cheddar cheese
- 1 tablespoon of Cabot butter, salted or unsalted
- Preheat the oven to 375 degrees Fahrenheit or preheat the broiler.
- Cook the bacon in a cast iron or oven-proof skillet over medium heat. When the bacon is browned and just starting to crisp, remove from the pan, drain on plate lined with paper towels and set aside.
- When bacon is cooled, chop or crumble the bacon into small pieces.
- Drain all of the bacon fat from the pan and lightly wipe clean with a paper towel. Place the eggs in a medium to large size bowl and whisk until frothy.
- Add milk and whisk again, just enough to blend the milk and eggs.
- Add the arugula, tomatoes, ¾ cup of the Cabot Cheddar and a pinch or two of salt and pepper.
- Add the tablespoon of Cabot butter to the skillet and melt over medium heat.
- Stir the frittata mixture and pour into skillet, sprinkle the bacon over the top and give the frittata mixture a light and quick stir.
- Cook over medium-low heat until the eggs start to set around the edges but the center is still wet, about 4 or 5 minutes, making sure not to stir the mixture again.
- Sprinkle the remaining Cheddar on top and place the skillet under the broiler and cook for about 2 to 3 minutes or until the frittata starts to puff up and is a light golden brown. (If you are cooking the frittata in the oven, and not under the broiler, it will need to cook it for about 15 to 20 minutes at 375 degrees Fahrenheit).
- Cut the frittata into 8 wedges and serve immediately.
Adapted from Cabot Creamery Cooperative