Spring Frittata with Radishes, Chives and Arugula

Ingredients

Frittata: 

• 12 large eggs 
• ½ cup heavy cream
• ½ teaspoon salt 
• Freshly ground pepper 
• 3 radishes, thinly sliced
• A small bunch of radish tops, roughly chopped
• A small bunch of chives, diced 
• ¼ cup shredded cheddar cheese 

Topping: 

• 2 teaspoons olive oil 
• Juice from ½ lemon
• Salt
• Pepper
• 1 ½ cup arugula 
• ¼ pint cherry tomatoes, halved
• 1 scallion, thinly sliced

Instructions

1. 1
   Preheat oven to 350 degrees F. In a bowl, add the eggs, heavy cream, salt and a few rounds of black pepper. Whisk until smooth. Add the sliced radishes, radish tops, chives and mix. Pour into a 10-inch non-stick or cast iron skillet. Add the cheddar cheese to the top and bake for 20 to 25 minutes. 
2. 2
   Meanwhile, in a small bowl, add the olive oil, lemon juice, a few pinches of salt and a few rounds of black pepper. Whisk until smooth. Add the arugula, cherry tomatoes and thinly sliced scallion. Toss until arugula is evenly coated with the dressing.
3. 3
   When the frittata comes out of the oven, allow it to stand for about 3 to 5 minutes and then add the arugula and serve.
4. 4
   Note: This is a great recipe to halve. Use a 7 or 8-inch skillet or baking dish and decrease the cooking time by about 5 minutes.