New Year means new resolutions, one of which might be eating a little healthier. If you’re on the no french toast for at least a month bandwagon, try whipping up this yummy frittata from Lauren Kelp. It’s the perfect way to refuel and celebrate a brand spanking New Year. And while it may error on the side of healthy, it doesn’t lack even an ounce of scrumptiousness.
From Constance… 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 theme, and this frittata is an essential component of our little regimen.
| prep time 10 Minute/s |
cook time 23 Minute/s |
total time 33 Minute/s |
- 3 teaspoons olive oil
- 2 cloves minced garlic
- 4 eggs
- ½ cup milk
- 2 ounces goat cheese crumbles
- 2 ounces sun-dried tomatoes
- ¼ 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 ¼ 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!
For more delicious recipe ideas, check out Lauren Kelp!
Photography: Constance Higley For Lauren Kelp | Recipe And Styling: Constance Higley For Lauren Kelp
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