Arugula, Pancetta, and Tomato Frittata

5 slices pancetta 2 cups arugula 1 garlic clove, chopped 1 teaspoon olive oil ¼ teaspoon plus pinch kosher salt ¼ teaspoon freshly ground pepper 1 tablespoon water ½ cup grape tomatoes, halved 8 large eggs 3 ounces Parmesan, shredded or grated nonstick cooking spray

Calories 117 (62% from fat) • carb. 1g • pro. 10g • fat 8g • sat. fat 4g • chol. 152mg • sod. 356mg • calc. 192mg • fiber 0g

Place slices of pancetta in a single layer on a microwave safe plate lined with paper towels; cover with an additional layer of paper towels. Place in the Cuisinart® Convection Microwave Oven with Grill and select express cook for 3 minutes and continue to microwave on high (PL 10) in 1-minute increments until pancetta is cooked through and lightly crisp, about an additional 2 to 3 minutes. Remove and reserve. Toss arugula, garlic, olive oil, pinch of salt and pinch of pepper together and place in a microwave safe measuring cup with the tablespoon of water. Microwave on high for 45 seconds, stir ingredients together and if necessary microwave for an additional 10 seconds to fully wilt all of the arugula. Once wilted, stir in the grape tomatoes. Whisk together the eggs, Parmesan, and remaining salt and pepper. Crumble the pancetta and stir into egg mixture. Pour off and discard any extra liquid that may have accumulated with the arugula and then stir the arugula and tomatoes in with the egg mixture. Coat a 9” microwave safe pie plate with nonstick cooking spray and add the egg mixture. Place on grill rack in the lower rack position and place in oven. Select Combination Fast Bake at 375°F for 30 minutes. If center seems wet, select Combination Fast Bake again for an additional 5 minutes. Select the first Grill Combination (G-1) for 3 to 5 minutes to lightly brown the top. Serve immediately.