Frittatas easy to make. They’re great at room temperature, so they are perfect for summertime – cook it in the evening when it’s cooler, and serve it the next day without heating up the kitchen. One warning from the original author, though: Resist the urge to cut back on the oil. It’s all that stands between you and a stuck-in-the-pan mess.
8 large eggs, lightly beaten
1/3 cup regular or 2 percent milk
1/3 cup grated Parmesan cheese
1 tablespoon chopped chives
Freshly ground black pepper
1/3 cup extra-virgin olive oil
3 coarsely chopped spring onions (scallions), white and tender green parts only
2 ounces (about 4 cups) arugula
Feel free to add in other vegetables, such as red pepper, and add to the scallions early on.
If you don’t have an oven-proof skillet, prepare the spring onions and arugula on the stove, then pour into an oven-safe casserole and add the eggs, then place in the pre-heated oven.
- Preheat the oven to 425 degrees.
- In a large bowl, whisk together the eggs, milk, Parmesan cheese, chives and salt and pepper to taste. Set aside.
- In a 10-inch nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the spring onions and cook until softened, 2 to 3 minutes. Add the arugula, cover the pan and cook for 1 minute. Remove the cover and stir the arugula just until it wilts. Add the remaining oil and increase the heat to medium-high. Let the oil heat for 1 minute, then pour in the egg mixture. Use a fork to evenly distribute the arugula without scrambling the eggs. Cook for 1 to 2 minutes without stirring until you see the edges just starting to cook. Transfer to the oven.
- Bake until the frittata has puffed and browned around the edges and is firm in the center, 8 to 10 minutes. To serve, slide the frittata onto a platter or invert the frittata onto the platter so the browned side is face up. Serve warm or at room temperature.
Adapted from the Washington Post