Arugula & Sun-dried Tomato Frittata

1 & 1/2 TBSP extra virgin olive oil
2 large garlic cloves, minced or crushed
8 sun-dried tomatoes packed in oil, drained & thinly sliced
6 oz arugula, washed and drained well
8 large eggs
1/4 cup fresh basil leaves, roughly torn apart
1/4 cup grated parmesan cheese (optional)
1/2 tsp sea salt
freshly ground pepper to taste

• Preheat broiler to high.
• Heat oil over medium heat in a 10-inch skillet (preferably non-stick) with an oven proof handle and swirl the oil to coat the bottom of the pan evenly.
• While oil is warming up, use a fork to lightly beat the eggs, basil, cheese, salt and pepper together (set aside).
• Add garlic to the warm oil, and saute until golden, about 2 mins.
• Add sun-dried tomatoes and cook, stirring to coat well with the garlic and oil for 1 to 2 mins more.
• Add arugula and saute just until wilted (another minute or 2).
• Add egg mixture to the pan, toss gently, and make sure the vegetables are spread out evenly in the pan.
• Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets.
• Continue cooking for about 8 minutes until the frittata is set (except for the top).
• Place the pan directly under the broiler and cook just until the top is golden brown and set, about 2 minutes. Be careful not to let the frittata burn.
• Slide (or invert) the frittata onto a large platter, cut into wedges and serve.

Serves 3 or 4.

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SIDE NOTES:

~ A frittata sounds really fancy, but is actually no big deal to make. If you can make an omelette, you can make a frittata. The only difference is that instead of putting the vegetables on top & folding the omelette in half, you mix them in with the egg, and put the pan under the broiler for 2 minutes so the top portion of egg cooks.  I regret having to even put the word “frittata” in the recipe title, as some will skip right over it, thinking it’s something only made by people named Fifi or John-Claude.  (I assure you this is not the case!)

~ If you’d like, you can chop up the arugula into smaller pieces, but I usually leave arugula whole when I cook with it. Up to you. It doesn’t have to be exactly 6 oz. That just happens to be how much I got in my last CSA box.

~ Most non-stick pans are bad news. I highly recommend Cuisinart’s Green Gourmet, non-stick skillets for when the need arises.

~ Can either be dinner, or Sunday breakfast.

~ Serve with whole-grain toast and/or a big salad.

~ After you take the pan out of the oven, keep a towel or oven mitt draped over the handle so you don’t forget how hot it is & inadvertently grab it bare-handed.

~ I made this one up, just using what I had on hand. You can add anything you’d like to a frittata, so feel free to just scan the contents of your fridge & use your imagination 🙂

~ Another tasty frittata idea….FRITTATA-WITH-SPAGHETTI-&-HERBS

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