During my college years, I had a small patch of land in my back yard and would often make nice homemade meals for my younger cousin who lived in the dorms. Coming from Sicily just a few years earlier and craving a taste of home, she was so excited to see that there was an opportunity to have some freshly grown produce that was definitely not available in the cafeteria or grocery stores nearby.  When she asked me to grow some arugula, I was intrigued by something I’d never grown before and so planted it for us to enjoy, and enjoy we did that year…

 It really can’t be easier than simply putting everything in a bowl and mixing it together

then pour it into the pan and let the arugula slowly fall into the eggs and cook down


sa little patience and a trick of the trade and you’ve got yourself breakfast, lunch or dinner

Arugula and White Cheddar Frittata

Arugula is a spring salad green also known as rocket. When fresh, it has a lovely peppery taste, otherwise it may seem a bit bitter to some palettes. Add it to salads, sandwiches or egg dishes like this lovely Italian omelet dish I just had the pleasure of eating for dinner.

Serves 4


10 eggs, preferably cage-free brown eggs

2 cups fresh arugula (also called rocket)

1/4 teaspoon black pepper, or to taste

¼ teaspoon sea salt, or to taste

1/2 cup heavy cream

1/4 cup shredded white, extra sharp cheddar cheese. I prefer the Cabot brand since it is halal-certified and comes from a wonderful group of farmers working with the Cabot Creamery in Vermont.

2 tablespoons whole milk (optional)

2 tablespoons olive oil


To a small bowl, add the eggs. Whisk vigorosly.

Add the arugula, pepper, salt and heavy cream. Mix well.

Add the cheese and a little extra milk or heavy cream, if desired.

In a cast iron skillet or oven-safe pan, heat the oil over medium flame. Once warmed, pour the egg mixture into the pan.

Increase the heat to medium-high and cook until the bottom begins to set and brown slightly.  Once it browns, cover and reduce the heat to low-medium. Cook this way, covered, for about 20 minutes.

Heat the oven broiler to the high setting. Place the frittata in its pan directly underneath the broiler flame. Broil for 3 minutes or until it has browned nicely. Watch carefully so that it does not burn.

Remove from oven and allow to cool slightly before serving.

Serve with rustic breads to make a sandwich or enjoy with other side dishes.

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  1. I cook a huge breakfast every Saturday morning that includes a frittata. I'm going to try your recipe this Saturday - I LOVE arugula and other greens!

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