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Arugula Frittata with Parmesan and Thyme

Serves 4


6 eggs, cracked and whisked
2 cups roughly chopped arugula
1/2 c. parmesan
1⁄2 c. onion
2 T. chopped garlic
2 T. olive oil
1 T. chopped fresh thyme
2 T. milk
Sea salt and pepper


  1. In a nonstick and oven proof pan, sauté the onion in the olive oil. Add in the chopped arugula.
  2. Add half the cheese to the whisked eggs and pour over the vegetables
  3. Add the fresh thyme and the remaining cheese. Cook until set on the stove top and then transfer to a 350° F preheated oven.
  4. Cook for about 10 minutes until set. Serve warm or cold.