1 1/2 tablespoons extra-virgin olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes
Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
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