• 10 eggs, preferably cage-free brown eggs
  • 1 cup arugula
  • ⅛ cup shaved carrots or thinly julienned carrot strips
  • ⅛ cup shaved broccoli stems
  • ⅓ cup white extra sharp cheddar cheese, shredded (I prefer the Tillamook brand)
  • ¼ cup Parmesan cheese, grated
  • ⅛ tsp. black pepper, or to taste
  • ¼ tsp. salt, or to taste

Step 1

Preheat oven to 350 degrees.

Step 2

Put all ingredients into an oven-safe dish and whisk together well.

Step 3

Bake for 20-30 minutes or until top is evenly browned.

Chef's Note:

This is the quickest oven-baked frittata to prepare. Normally I would add flour and milk to a dish like this, but on the day it was made, I was in such a hurry there was no time to think about accurately measuring the two. It resulted in one of the fluffiest and most delicious frittatas we have ever had - simplicity at its best. Use whatever veggies you have and make a meal of it with soup or a side salad. If you have leftovers, cut squares of the frittata and place on your favorite bread for a tasty panini and a cost-effective brown bag lunch!