Tomato, Arugula and Goat Cheese Frittata

Directions

Preheat an oven to 375°F (190°C).

In a bowl, whisk together the eggs and milk until smooth. Season lightly with salt and pepper. Add the cheese and stir once. Set aside.

In a 10-inch (25-cm) fry pan over medium heat, warm the olive oil. Add the garlic and sauté until light golden, about 1 minute. Add the tomatoes and sauté until slightly softened, about 3 minutes. Add the 4 cups chopped arugula and stir to mix.

Pour the egg mixture over the vegetables and cook until the mixture begins to set, about 5 minutes. Place in the oven and bake until the frittata has completely set and is golden-brown on top, about 15 minutes. Remove from the oven and let stand for 5 minutes.

Sprinkle the frittata with the arugula leaves and drizzle with the extra-virgin olive oil. Cut into wedges and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)