Chef’s Note

“Like an omelette, but better. And lasts for days! As delicious cold as it is right out of the oven, this bright and briny frittata comes together in under 10 minutes, but packs as big a punch as dishes that take triple the time. The double-hit of baked and fresh arugula and cheese makes for a layered, dynamic vegetarian egg dish, worthy of any brunch party or a classed-up casual dinner.”








  • 12 largeeggs
  • 14 cuphalf-and-half
  • 1 12 cups packed grated cheese, such as cheddar, gruyere, and orparmigiano-reggiano cheese
  • 1 packed and heaping cup baby arugula, plus additional for serving
  • 1 mediumshallot, thinly sliced
  • 14 cup finely slicedchives, and orparsley
  • kosher salt & freshly ground black pepper
  • 14 cupfeta, crumbled, plus additional for serving
  • 3 tablespoonscapers
  • olive oil, for serving
  • Directions

  • Preheat oven to 375 degrees. Spray a rimmed 18” x 13” baking sheet with nonstick baking spray. Line with parchment paper and spray again. Set aside.
  • In a large bowl, combine eggs and half-and-half. Whisk until smooth. Add cheese, arugula, shallot, and herbs and mix to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking pan. Top with feta and capers.
  • Transfer to oven and bake until puffed and golden and eggs are set, about 28-30 minutes. Remove from oven and top with additional arugula and feta. Drizzle with olive oil, season with salt and pepper, and serve, cut into wedges.
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