Frittata with Arugala, Pesto and Mozzarella
This is a delicious frittata to have for lunch, brunch or a light dinner and so easy to prepare. I made it with egg whites but whole eggs can be used also. This should serve 2-3 people paired with a nice salad and some crusty Italian bread it's a lovely meal. Here's how I do it:
3/4 cup egg whites or 6 whole eggs
1 garlic clove finely minced
Good size bunch 3-4 cups, of arugula washed and chopped, you can substitute with spinach if arugula isn't available.
1/2 cup shredded mozzarella cheese
2 tbs good quality pesto.
Sprinkle of Parmesan cheese for topping.
In a bowl whisk your eggs with a pinch of salt and pepper, set aside. In a large skillet add 1-2 tbs olive oil on medium heat and add the arugula simmer till wilted then add the eggs and stir. Next add the pesto and mozzarella cheese and incorporate and cook on low heat till the bottom seems cooked 5-7 mins. At this stage you can flip the frittata careful on a plate then place it back in the skillet so the other side cooks. I like to sprinkle the top with shaved Parmesan cheese and place in broiler for 3-5 mins till it's golden. Remove from skillet and serve piping hot.