Makes 4 servings, we cut it in half for just ourselves.
9 large eggs
3 Tbs. fresh grated parmesan
3 oz. crumbled Feta
2 Tbs. minced fresh dill
Course salt and freshly ground pepper
2 Tbs. Olive Oil
1 large clove garlic, minced
4 Cups packed arugula (about 4 oz.) stemmed washed and dried
Adjust oven rack to upper middle of the oven, and preheat to 400. In large bowl, lightly beat the eggs, stir in Parmesan, Feta, Dill, and a light sprinkling of salt and pepper.
Heat Oil and Garlic in a 10 inch ovenproof skillet (you have one of those, right?) when garlic starts to sizzle and turn golden, add Arugula, cook stirring constantly until wilted 1 or 2 minutes. Season lightly with salt and pepper and reduce heat to low.
Distribute the arugula and add the eggs to the pan. When eggs have begun to set (around 1 minute) transfer the pan to the oven.
Bake until the eggs are puffed up and set, about 10 to 12 minutes.
Cut into 4 wedges
1 comment:
Just made this again last night. A DRI winner.
We wanted to make home-fries as a side, but only had two little potatoes, so we added a small sweet potato along with the usual onion and green peppers (slightly more of these than usual to stretch it out). What a great discovery. Adding the sweet potatoes (maybe 1/2 as many as regular potatoes) brings a sweet note to the savory of the rest of the dish that really works. I'll post my home-fries recipe soon, with this as a variation. Give it a try.
Post a Comment