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    You are in: Home / Recipes / Arugula, Feta & Dill Frittata Recipe
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    Arugula, Feta & Dill Frittata

    Arugula, Feta & Dill Frittata. Photo by JanuaryBride

    1/1 Photo of Arugula, Feta & Dill Frittata

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    P4's Note:

    Wonderful brunch or light dinner dish. Very easy to do.

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    Units: US | Metric


    1. 1
      Oven to 400 degrees F.
    2. 2
      You will need at 10" non-stick, ovenproof skillet.
    3. 3
      Lightly beat the eggs.
    4. 4
      Add the cheeses, dill and salt and pepper to taste.
    5. 5
      Heat the oil and garlic in the skillet over med-high heat.
    6. 6
      When the garlic sizzles and starts to turn golden, add the arugala.
    7. 7
      Cook, stirring constantly, until wilted, about 1 to 2 minutes.
    8. 8
      Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
    9. 9
      Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
    10. 10
      Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
    11. 11
      Slide or invert the frittata onto a large plate, cut into wedges and serve.

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    Ratings & Reviews:

    • on April 05, 2003


      A wonderful new taste experience. The arugula was the perfect foil for the cheeses so they did not overpower the fresh dill flavor. I served this for dinner with a simple salad of leafy green lettuce, avacado and tomato sprinkled with olive oil. PetitFour, thank you for recommending this excellant recipe!

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    • on April 29, 2009


      Very nice frittata! I left out the parm cheese to conserve on calories a bit and added some artichoke hearts and 1/2 a shallot. In place of fresh dill, I used some Greek Seasoning. I truly think the feta makes this special. Thanks for posting. . .it was a great and healthy way to use up the sad arugula in my fridge!!!

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    • on June 14, 2007


      While shopping at the farmers market for the arugula I picked up some fresh goat cheese and used it in place of the feta. I made it for a light dinner and enjoyed it, but I thought I would have preferred to keep the arugula raw and top the frittata with it after cooking (how we had many dishes after just returning from Italy). But I just had two small wedges of the leftovers cold for breakfast at work. It traveled well, was delicious and healthy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Arugula, Feta & Dill Frittata

    Serving Size: 1 (176 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 337.5
    Calories from Fat 236
    Total Fat 26.2 g
    Saturated Fat 10.0 g
    Cholesterol 508.1 mg
    Sodium 594.2 mg
    Total Carbohydrate 3.3 g
    Dietary Fiber 0.3 g
    Sugars 2.5 g
    Protein 21.4 g

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