Arugula, Feta & Dill Frittata

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 oven to 400 degrees f.
• 2 you will need at 10" non-stick, ovenproof skillet.
• 3 lightly beat the eggs.
• 4 add the cheeses, dill and salt and pepper to taste.
• 5 heat the oil and garlic in the skillet over med-high heat.
• 6 when the garlic sizzles and starts to turn golden, add the arugala.
• 7 cook, stirring constantly, until wilted, about 1 to 2 minutes.
• 8 reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
• 9 add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
• 10 transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
• 11 slide or invert the frittata onto a large plate, cut into wedges and serve.