Arugula, Feta & Dill Frittata


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


Adjust An Oven Rack To The Upper-middle Position And Heat The Oven To 400 Degrees 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. Favicon
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