Frittata with Arugula ,Feta & Shallots
This is a savory and simple egg frittata ready for any brunch or lunch!
Course: Brunch, Dinner, Lunch, Main Dish
Cuisine: Gluten-Free, Italian
Servings: 6 Servings
- 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
Preheat Oven to 375 degrees F
Whisk the eggs, milk, salt and pepper together in a bowl and set aside.
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.
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.
After it cools for a bit invert the frittata onto a plate and serve warm.