Hello again beautiful people, and welcome to Monday morning! We’re so glad you’re here, and since we realize you may be less than thrilled with the current time and day, we wanted to share a little recipe that may help bring some cheer to the beginning of your work week – the swanky frittata!
I’m currently in the middle of some serious cleaning and purging of everything in our household, and this yearly event always makes me crave the simple, classic, go-to’s in life. Like the tailored little black dress, the perfectly curated linen closet, the newly arranged and edited book shelf, and the classic and perfected recipes that never grow old. Back to basics is my spring theme, and this frittata is an essential component of our little regimen.
The best part is, it’s basic appeal allows you the freedom to mix things up if you choose! So show us your take on this classic by tagging #LKmakes, and we’ll be featuring our favorites soon!
-3 teaspoons olive oil
-2 cloves minced garlic
-1/2 cup milk
-2 ounces goat cheese crumbles
-2 ounces sun-dried tomatoes
-1/4 teaspoon salt
-1 lemon, juiced
-2 large handfuls of arugula
-Fresh cracked pepper
-Preheat oven to 375.
-In an 8″ cast iron skillet, heat 2 teaspoons of olive oil over medium-low heat.
-Add minced garlic and cook until fragrant, about 1-2 minutes.
-In a small mixing bowl, whisk together eggs, milk, sun-dried tomatoes, goat cheese, and 1/4 teaspoon salt.
-Add egg mixture to skillet and increase heat to medium. Cook until bottom begins to set, about 5-6 minutes.
-Transfer skillet to oven and continue to cook until edges are slightly brown, about 8-10 minutes.
-While frittata is baking, whisk together 1 teaspoon of olive oil, the juice from one lemon, and fresh cracked pepper. Toss with arugula.
-Remove frittata from oven, let cool slightly, and top with arugula. Serve and enjoy!