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

    Average Rating:

    4 Total Reviews

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    • 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!

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    • on April 24, 2007

      What a great recipe! We had everything on hand - DH who doesn't normally care for arugula raved about this. The dill adds that special flavor. Thanks for sharing!

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    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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