Zutaten für Arugula Feta Dill Frittata
- 6 large eggs
- Parmesan Cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 cups baby arugula
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Zubereitung von Arugula Feta Dill Frittata
- Preheat oven to 375°F (190°C).
- Whisk together eggs, milk, salt, and pepper in a large bowl.
- Add crumbled feta cheese, chopped fresh dill, and minced garlic to the egg mixture. Stir gently to combine.
- Wash and dry the arugula; roughly chop and add to the egg mixture.
- Heat olive oil in an oven-safe skillet (10-inch) over medium heat.
- Pour the egg mixture into the heated skillet.
- Cook for 5 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown.
- Let cool slightly before slicing and serving. Garnish with extra dill, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
10g
Fat
50g
Carbs
1g
