Terrific BLT Frittata Recipe

Terrific BLT Frittata Recipe


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If you love BLT sandwiches then I highly recommend trying this recipe out. Instead of using bacon go for sliced pancetta. Gives it better flavor and a little saltier taste.

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Time needed

6 min preparation + 10-12 min cooking

Serving Size / Yield

4-6 servings


  • 3 Tbs. extra-virgin olive oil, 3 turns of the pan
  • 1/4 lb. sliced pancetta, chopped
  • 4 cloves garlic, chopped
  • 2 bundles arugula, trimmed and chopped, about 3 C., loosely packed
  • 1 (15-oz.) can diced tomatoes, drained
  • 12 extra-large eggs
  • 1/3 C. half-and-half, eye ball it
  • 1 tsp. salt
  • Black pepper

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Preheat oven to 400 degrees. Heat a 12-inch nonstick oven safe 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.

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