Arugula, Feta & Dill Frittata

Arugula, Feta & Dill Frittata
Photo by Scott Phillips

Ingredients

  • 4 cups packed arugula (about 4 oz.), stemmed, washed, and dried
  • 2 Tbs. olive oil
  • 3 oz. feta cheese, crumbled (about 2/3-cup)
  • 1 large clove garlic, minced
  • 9 large eggs
  • 2 Tbs. minced fresh dill
  • Coarse salt and freshly ground black pepper
  • + 1 more ingredients
    • 3 Tbs. freshly grated Parmesan

Adjust an oven rack to the upper-middle position and heat the oven to 400°F. In a large bowl, lightly beat the eggs. Stir the Parmesan, feta, dill, and a light sprinkling of salt and pepper into the beaten eggs. Heat the oil and the garlic in a 10-inch ovenproof nonstick skillet over medium-high...

View full recipe at Fine Cooking

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