Arugula Frittata
Frittatas are started in an oven-safe skillet cooked on the stovetop and then finished in a pre-heated oven.
I like making them for brunch, but frittatas are also fabulous way to use leftovers and make a
quick lunch or dinner. Simply beat eggs, mix in leftover cooked vegetables and or meats (I’ve used chicken, sausage, even leftover chili) and pour into a hot oiled skillet, for a few minutes until the outer edges are set. Then transfer the pan to the oven to finish cooking.
Cut frittata in slices and serve. They are tasty at room temperature and not just hot-out-of-the-oven.
I used arugula because we had a bunch in our farm share. but I’ve also spinach, baby kale, even chopped beet greens or large leaf (Tuscan or Lacinto) kale – it just depends what greens I have on hand.. If using kale, remove the thick stalks and chop.
The cheese is optional; for special treats or entertaining guests Gruyere or Fontina are my choice.
I sometimes skip the milk also, but the consistency of the frittata is creamier and fluffier with dairy milk — especially whole milk.
Wondering what’s the difference between frittatas and omelets?
And I like these tips on How to Make a Perfect Frittata
- 2 garlic cloves minced
- 1 1/2 tablespoons olive oil
- 5 oz greens chopped (arugula, kale, spinach)
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cheese cut in bite-size cubes (optional)
- Preheat broiler.
- Whisk together eggs, milk, cheese salt, and pepper until combined.
- Heat in olive oil in a 10-inch ovenproof skillet over moderate heat. Add kale stirring occasionally, until it begins to wilt.
- Add minced garlic and cook another minute or two, stirring.
- Pour well-beaten eggs into skillet and cook, undisturbed over moderate heat until it’s mostly set, about 5 minutes.
- Transfer to preheated oven and broil until eggs are just set, about 2 minutes.
An original Color My Food recipe
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