Arugula & Fontina Frittata

    1 garlic clove, halved
    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


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