Arugula, Feta & Dill Frittata

"Wonderful brunch or light dinner dish. Very easy to do."
Arugula, Feta & Dill Frittata created by januarybride
Ready In:



  • Oven to 400 degrees F.
  • You will need at 10" non-stick, ovenproof skillet.
  • Lightly beat the eggs.
  • Add the cheeses, dill and salt and pepper to taste.
  • Heat the oil and garlic in the skillet over med-high heat.
  • When the garlic sizzles and starts to turn golden, add the arugala.
  • Cook, stirring constantly, until wilted, about 1 to 2 minutes.
  • Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
  • Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
  • Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
  • Slide or invert the frittata onto a large plate, cut into wedges and serve.
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  1. januarybride
    Arugula, Feta & Dill Frittata Created by januarybride
  2. januarybride
    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!!!
  3. Jules127
    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!
  4. froti
    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!
  5. Lorac
    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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