Arugula and Feta Frittata

If you are looking for a breakfast dish that is extremely easy to make and is hugely versatile and incredibly delicious, it’s the Italian omelette.

This Arugula and Feta Frittata is a delicious egg dish for breakfast, lunch or dinner.

It’s a savory dish made with fresh arugula, green onions, feta cheese, Dijon mustard and bacon.

It’s just as delicious straight from the oven or as a leftover.

And as said earlier, a frittata is very versatile. Check out these frittata recipes:

6 large eggs

3/4 cup heavy cream

1/2 cup sour cream

1/2 teaspoon black pepper

2 teaspoons Dijon mustard

2 green onions, diced

3 cups baby arugula, loosely packed

1/2 cup bacon, cooked, crumbled (about 6 slices)

4 ounces feta cheese, crumbled

1/2 teaspoon kosher salt

2 tablespoons unsalted butter

Set oven rack 2 slot from top. Turn broiler to low.

Place a large oven proof nonstick skillet over medium high heat. Add chopped bacon and cook just until crisp.

Remove from heat and using a slotted spoon, place bacon onto a napkin covered plate. Set aside. Clean out skillet.

In a large measuring cup or bowl, whisk together eggs, heavy cream, sour cream and mustard.

Add remaining ingredients and stir to combine.

In the skillet you cooked the bacon, over medium high heat, add butter and melt.

When butter starts to sizzle, pour in egg mixture. Using a spatula, evenly spread ingredients throughout egg mixture.

Let cook for about 5-7 minutes. Move skillet over heat occasionally.

Next, top frittata with cheese and place under broiler until cheese has melted and has some browning.

Using an oven mitt, remove skillet from under broiler and set on top of stove. Plate and serve.

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