Radish and Arugula Frittata

This recipe has so many great flavors, and even though it has several steps, it is actually quite quick to make. Excellent for dinner, brunch, breakfast, lunch, really whenever! (Little secret: I really don’t like radishes, and I don’t often reach for arugula if I have other greens choices, but I LOVE this recipe.)

1 bag arugula

3-4 garlic cloves, roughly chopped

1/3 to 1/2 bunch of radishes, thinly sliced

radish greens, washed, finely chopped

1 TBSP maple syrup

1/4 cup milk

2 TBSP olive oil

6 eggs

1 cup swiss cheese, shredded

1 cup parmesan, shredded

salt and pepper

Preheat the oven to 350. Saute garlic in 1 TBSP olive oil in a large cast iron pan, until garlic is lightly browned. Turn off the heat, add arugula and radish greens to the pan, and stir to lightly wilt. In a separate bowl whisk eggs with cheese, milk, salt and pepper. In a separate bowl, mix sliced radishes, maple syrup, and 1 TBSP olive oil. Pour the egg mixture over the arugula and radish greens in the pan. Bake for 10 minutes. Remove from the oven, and evenly distribute the radish mixture on the top of the frittata. Return tray to oven and bake for another 20 minutes, or until the eggs are solid when you pierce it with a knife. Remove from the oven and let sit at room temperature for 10 minutes. Enjoy!