Ingredients
-
9
-
1/4
-
4
-
2
-
-
-
2
-
1
-
4
-
-
-
-
-
-
Directions
Arugula, Feta & Dill Frittata,Wonderful brunch or light dinner dish. Very easy to do.,Very nice frittata! I left out the parm cheese to conserve on calories a bit and added some artichoke hearts and 1/2 a shallot. In place of fresh dill, used some Greek Seasoning. I truly think the feta makes this special. Thanks for posting. . .it was a great and healthy way to use up the sad arugula in my fridge!!!
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Steps
|
1
Done
|
Oven to 400 Degrees F. |
|
2
Done
|
You Will Need at 10" Non-Stick, Ovenproof Skillet. |
|
3
Done
|
Lightly Beat the Eggs. |
|
4
Done
|
Add the Cheeses, Dill and Salt and Pepper to Taste. |
|
5
Done
|
Heat the Oil and Garlic in the Skillet Over Med-High Heat. |
|
6
Done
|
When the Garlic Sizzles and Starts to Turn Golden, Add the Arugala. |
|
7
Done
|
Cook, Stirring Constantly, Until Wilted, About 1 to 2 Minutes. |
|
8
Done
|
Reduce the Heat to Low, Shake the Pan to Distribute the Arugala Evenly Across the Bottom of the Pan. |
|
9
Done
|
Add the Egg Mixture and Cook Until the Eggs Begin to Set Around the Edges, About a Minute. |
|
10
Done
|
Transfer the Pan to the Oven and Bake Until the Eggs Are Puffed and Set, 10-12 Minutes. |
