Chef's Corner: Arugula, Fontina & Prosciutto Frittata

Breakfast, brunch, lunch or dinner, a frittata is a great, quick meal. Ours fed two hungry people along with a simple light soup. Peppery arugula is enhanced by the sun-dried tomatoes in oil, the very essence of flavor. Topped with cheese and finished

in the broiler. The recipe is adapted from The Wine Lover Cooks Italian by Brian St. Pierre.

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ARUGULA, FONTINA and PROSCIUTTO FRITTATA with SUN-DRIED TOMATOES

• 4 large eggs, lightly beaten

• 2 tablespoons olive oil

• 1 small onion, minced

• 3 ounces prosciutto, chopped (preferred) or 3 ounces bacon, cooked until crisp, and crumbled

• 3 ounces arugula, tough stems removed and roughly chopped

• 4 tablespoons sun-dried tomatoes (oil packed), chopped

• 2 ounces Fontina cheese, cut into 1/4 inch cubes

• 3 tablespoons freshly grated Parmigiano Reggiano cheese

Preheat broiler.

Place the eggs in a medium to large sized bowl.

In a 12" flameproof skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 5 minutes. Add the prosciutto and cook, stirring, for another 2 minutes. (If using bacon, add when the onion has softened.) Remove from the heat. With a slotted spoon, transfer the onion mixture to the eggs, Stir in the arugula.

Return the pan to medium heat and pour in the egg mixture. Let cook until the bottom begins to set, 2 to 3 minutes, then run a knife around the edge of the eggs to loosen the frittata. When the eggs are set but still liquid in the middle, scatter the sun-dried tomatoes and the cubes of Fontina over the top, and then sprinkle the top with the Parmigiano Reggiano.

Place the pan under the broiler about 4" from the heat and broil until the cheese melts and the top begins to brown, about 2 minutes. Remove from the broiler and slide the frittata from the pan onto a plate. Serve hot, warm, or at room temperature.

WINE SUGGESTION: A chilled syrah rosé was our choice.