Spring Frittata with Radishes, Chives and Arugula Recipe | PBS Food

Spring Frittata with Radishes, Chives and Arugula

Recipe courtesy of Fresh Tastes
spring frittata

Dig into this spring frittata for Mother's Day! Radishes, chives and arugula accompany this flavorful brunch recipe. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Yield: Serves 6 to 8

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    Ingredients

  • Frittata: 
  • 12 large eggs 
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt 
  • Freshly ground pepper 
  • 3 radishes, thinly sliced
  • A small bunch of radish tops, roughly chopped
  • A small bunch of chives, diced 
  • 1/4 cup shredded cheddar cheese 

  • Topping: 
  • 2 teaspoons olive oil 
  • Juice from 1/2 lemon
  • Salt
  • Pepper
  • 1 1/2 cup arugula 
  • 1/4 pint cherry tomatoes, halved
  • 1 scallion, thinly sliced

    Directions

  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. 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. 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. 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.
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