Spring Frittata with Arugula and Fresh Herbs
Servings: 6 slices
An easy & flavourful frittata made with crisp arugula and fresh herbs! Made with just 10 ingredients, it's perfect for any Spring meal.
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Equipment
- 10 inch skillet
Ingredients
- 8 eggs
- 1/3 cup milk whole milk or 2% work best
- 3 tbsp extra virgin olive oil
- 1/2 cup ricotta cheese
- 1/2 tsp kosher or sea salt
- ground pepper
- 1/2 cup diced onions (about half small yellow or white onion)
- 2 cups packed arugula shredded kale would also work
- 1/4 cup chopped herbs (mix of 2 tbsp chopped parsley, 2 tbsp chopped chives or dill)
- 1/3 cup shredded parmesan cheese
- microgreens for garnish
Instructions
- Preheat the oven to 350F and place a 10 inch skillet on the stovetop.
- Whisk eggs, milk, ricotta, salt and pepper and set aside.
- Prep other ingredients: dice onions, measure out herbs and arugula.
- Add 3 tbsp olive oil to pan and turn to medium heat. Once pan is hot add onions and cook for 5-7 minutes to soften.
- Stir in the arugula & herbs to just wilt, stirring to just wilt the greens, about 1 minute.
- Pour the eggs & milk mixture into the pan, stir to incorporate the onions and greens in the pan and then leave to cook until the edges of the frittata just start to pull away from the pan, about 5-7 minutes.
- Top with parmesan cheese and then transfer to the oven and bake to set, about 15-18 minutes. (When it's done the middle of the frittata will spring back when presssed with a finger).
- Set aside to cool for a few minutes.
- Slice and top with microgreens and serve with a side of bread & butter if so desired.
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