Spring Vegetables Recipe

Arugula and Spring Onion Frittata

8 servings

Frittatas are really fun to make, using a technique that's easily mastered. Even better, frittatas are great at room temperature, so they are perfect for entertaining. One warning, though: Resist the urge to cut back on the oil. It's all that stands between you and a stuck-in-the-pan mess.

8 eggs, lightly beaten

1/3 cup regular or 2 percent milk

1/3 cup grated Parmesan cheese

1 tablespoon chopped chives

Salt

Freshly ground black pepper

1/3 cup extra-virgin olive oil

3 coarsely chopped spring onions (scallions), white and tender green parts only

2 ounces (about 4 cups) arugula

Preheat the oven to 425 degrees.

In a large bowl, whisk together the eggs, milk, Parmesan cheese, chives and salt and pepper to taste. Set aside.

In a 10-inch nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the spring onions and cook until softened, 2 to 3 minutes. Add the arugula, cover the pan and cook for 1 minute. Remove the cover and stir the arugula just until it wilts. Add the remaining oil and increase the heat to medium-high. Let the oil heat for 1 minute, then pour in the egg mixture. Use a fork to evenly distribute the arugula without scrambling the eggs. Cook for 1 to 2 minutes without stirring until you see the edges just starting to cook. Transfer to the oven.

Bake until the frittata has puffed and browned around the edges and is firm in the center, 8 to 10 minutes. To serve, slide the frittata onto a platter or invert the frittata onto the platter so the browned side is face up. Serve warm or at room temperature.

Per serving: 175 calories, 8 g protein, 2 g carbohydrates, 15 g fat, 215 mg cholesterol, 4 g saturated fat, 162 mg sodium, 0 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions tofood@washpost.com