Servings: 4 people
- 7 eggs
- 2 cups whole milk
- 1 cup baby red potatoes very thinly sliced
- 2/3 cup feta cheese *broken into small pieces
- 1 cup fresh arugula packed
- 1 cup cherry or grape tomatoes halved
- 3/4 cup baby bella mushrooms sliced
- 1 medium onion sliced
- 1/2 cup fresh dill chopped
- 1 tsp. fresh garlic chopped
- 2 tbsp. salted butter
- 1/4 cup Parmesan cheese grated
- 1/4 cup cold water
- salt and pepper to taste
Preheat the oven to 400ºF. Combine eggs and milk in a small mixing bowl and whisk until thoroughly combined and creamy.
Melt butter in an oven safe skillet over medium heat until foamy. Add onion and salt and pepper and sauté until the onions are translucent and just beginning to brown around the edges (about 5-7 minutes).
Add the chopped garlic and sauté until the garlic is slightly browned (30 seconds), and then add the sliced mushrooms.
Sauté the mushrooms with the onions until they have released their liquid and are tender (about 5 minutes). Remove the mushroom and onion mixture from the pan to a small bowl and set aside until needed.
Add the sliced potatoes to the same pan. You can add more butter or olive oil if the pan is too dry. Add the water, and soften the potatoes over medium heat (about 5 minutes).
Once the outsides of the potato slices are soft, add the mushroom and onion mixture back to the pan.
Add the arugula and stir until it's wilted (about 1 minute), and then add the dill and feta cheese. Stir the whole mixture until thoroughly combined.
Spread out the vegetable and cheese mixture, and make sure that it is distributed in the bottom of the pan evenly. Lower the heat and pour the egg and milk mixture over it. The eggs should immediately begin to when they hit the pan.
Using a spatula, scrape the bottom of the pan in small circles, lifting the set eggs and distributing them throughout the rest of the frittata (see video above). Wait about 20 seconds and then run the spatula around the outside of the pan, lifting up the set eggs from the sides of the pan. Then let the mixture rest for about a minute. Continue to do this until about 1/4 of the mixture has set (about 3 minutes).
You'll know when your frittata is ready to go into the oven when you see simmering bubbles forming on top of the mixture (see video). This will look similar to bubbles forming on the surface of pancakes before you flip them. Please note: the top of the frittata should still be very runny.
Gently sprinkle the halved tomatoes and parmesan over the surface of the frittata. Then, place it in the oven and bake for 7-10 minutes. Put the broiler on high, and finish the frittata for about 1-2 minutes until the top is golden brown and the parmesan cheese has melted.
Remove the frittata from the oven and let it cool for about 2 minutes. Then, slice into 8 even pieces, garnish with additional dill, and serve. Enjoy!
Sodium: 499mg | Calcium: 374mg | Vitamin C: 18mg | Vitamin A: 1293IU | Sugar: 10g | Fiber: 1g | Potassium: 518mg | Cholesterol: 55mg | Calories: 257kcal | Trans Fat: 1g | Saturated Fat: 11g | Fat: 17g | Protein: 11g | Carbohydrates: 16g | Iron: 1mg