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Frittata with Arugula, Feta & Shallots 2

Frittata with Arugula ,Feta & Shallots

This is a savory and simple egg frittata ready for any brunch or lunch!
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Servings: 6 Servings
Course: Brunch, Dinner, Lunch, Main Dish
Cuisine: Gluten-Free, Italian
Ingredients Method

Ingredients
  

  • 6 eggs large
  • 1/4 cup milk skim
  • 1/2 cup feta crumbled
  • 1 tbs olive oil EVOO, extra virgin olive oil
  • 5 oz baby arugula 1 box
  • 1 shallot green onions can substitute
  • 1 tsp rosemary fresh, chopped
Final Seasoning
  • red pepper flakes to taste
  • salt to taste
  • black pepper to taste

Method
 

  1. Preheat Oven to 375 degrees F
  2. Whisk the eggs, milk, salt and pepper together in a bowl and set aside.
  3. Heat the olive oil in a non-stick oven-safe pan. Add the shallots, rosemary, arugula, and red pepper flakes until the greens are wilted. 5 minutes or so. Season with salt and pepper.
  4. Pour eggs over the greens mixture , add the feta and cook until the edges get hard. Place the entire skillet in the oven and bake for 25 minutes.
  5. After it cools for a bit invert the frittata onto a plate and serve warm.