ARUGULA, FETA & DILL FRITTATA

Arugula, Feta & Dill Frittata image

Provided by P48422

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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9 large eggs
1/4 cup freshly grated parmesan cheese
4 ounces feta cheese, crumbled
2 tablespoons minced fresh dill
kosher salt
fresh ground black pepper
2 tablespoons olive oil
1 clove garlic, minced
4 cups packed arugula, stemmed,washed and dried (4 oz, can substitute spinach)

Steps:

Oven to 400 degrees F.
You will need at 10" non-stick, ovenproof skillet.
Lightly beat the eggs.
Add the cheeses, dill and salt and pepper to taste.
Heat the oil and garlic in the skillet over med-high heat.
When the garlic sizzles and starts to turn golden, add the arugala.
Cook, stirring constantly, until wilted, about 1 to 2 minutes.
Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
Slide or invert the frittata onto a large plate, cut into wedges and serve.