Thursday, July 14, 2011
Zucchini and Arugula Frittata with Goat's Milk Feta
Frittatas really are the best way to get lots of veggies into a meal. I had some zucchini that was starting to wrinkle, and a big bag of arugula in my fridge, and half an hour later: lunch! I don't use a recipe for frittata- in this case I just sauteed the onions with some herbs and garlic, added in the zucchini and arugula and let them wilt, and then poured in beaten eggs. I scrambled them around a little and then let them set around the edges before crumbling some feta on top and sticking the pan in the oven for a few minuts, until the center was set. Finally, I put the frittata under the broiler for about 2 minutes, just to brown the cheese a bit and puff the eggs up.