Baked Frittata with Corn & Arugula
Guess I'm going through an egg, arugula, green garlic and Goat Gouda phase! Works for me...
This baked frittata really hit the suppertime spot and I topped it with halfed sweet tomatoes and balsamic vinegar...wow!
I never liked the stove-to-oven frittata method. It doesn't make sense, but I find it irritating. So I was psyched to discover this baked frittata recipe. In this case, I made an individual frittata using two eggs, along with sauted green garlic, arugula, and fresh, crunchy corn. I loved the corn and arugula combination and the Goat Gouda was the perfect cheesy compliment.
Baked Frittata with Corn & Arugula:
2 eggs beaten
1 tbsp milk, half & half, or cream
1 tsp flour
S & P
1 tsp olive oil
1 tsp butter
1 stalk of green garlic, finely chopped
1 cup arugula
1 ear of corn, kernels shaved from cob
1-2 oz Goat Gouda, grated
Preheat the oven to 350F.
Beat together the eggs, milk, flour, and salt and pepper until smooth.
Heat the olive oil in a non-stick skillet and add the green garlic. Cook for 2 minutes then add the butter. Cook 2 more minutes, add the arugula and cook until wilted. Remove from the heat and stir in the corn kernels.
Add the egg mixture to the vegetables and stir until well combined. Stir in most of the Gouda, saving a little to sprinkle on top.
Pour the mixture into a ramekin (Mine was 4.5"x4.5"), sprinkle the top with the remaining cheese, and place the ramekin on a baking tray.
Bake for 15-20 minutes until set.