BLT Frittata

We had this last year for Christmas breakfast with my in-laws, so I thought I'd make it this year for Thanksgiving breakfast with my mom and sister. The bottom was a smidge overdone, but it was still quite tasty.

Edited to add, 11/29/2014: Definitely don't let this set all the way before you put it in the oven. It comes out so much better if it's still jiggly on top when you put it in. Also, adding some Italian seasoning and mozzarella cheese makes it even better.

BLT Frittata
A variation on this recipe by Rachael Ray

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/4 pound sliced pancetta, chopped
4 cloves garlic, chopped
2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed
1 (15-ounce) can diced tomatoes, drained
12 large eggs
1/3 cup half-and-half, eye ball it
1 teaspoon salt
Black pepper

Preheat oven to 400°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.