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Arugula, Feta & Dill Frittata
Wonderful brunch or light dinner dish. Very easy to do.
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cup freshly grated
fresh ground black pepper
, stemmed,washed and dried (4 oz, can substitute spinach)
Oven to 400 degrees F.
You will need at 10" non-stick, ovenproof skillet.
Lightly beat the eggs.
Add the cheeses, dill and salt and pepper to taste.
Heat the oil and garlic in the skillet over med-high heat.
When the garlic sizzles and starts to turn golden, add the arugala.
Cook, stirring constantly, until wilted, about 1 to 2 minutes.
Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
Slide or invert the frittata onto a large plate, cut into wedges and serve.
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