Each passing weekend, I find myself competing for parking at the local farmer’s market. As the weather grows warmer and spring crops appear, everyone is ready to head outdoors from a long winter of root vegetables. While it does mean I have to set my alarm on a Saturday, the early wake up call means I also get to the market before the crowds and can have first pick of spring’s new arrivals.
First up is arugula. I love this peppery, leafy green. It’s also a very forgiving crop—I tried growing it two years ago and was surprised how it kept coming back all season long. I added farm-fresh eggs and some of the tomato jam I canned last year, and I had the makings for a quick, easy and amazingly good breakfast. A little decadent with the heavy cream, but you can choose to leave that out weekdays and save it for a Sunday Brunch splurge—that’s what I intend to do.
Arugula, Tomato & Parmesan Frittata
2 large eggs
½ teaspoon heavy cream
Salt and freshly ground black pepper, to taste
1 tablespoon butter
1 slice country or brioche bread, cut into 1/4" cubes (day old works well too)
¼ cup arugula, washed well, dried & thinly sliced 1 tablespoon tomato jam
1 teaspoon freshly grated Parmesan cheese
Freshly chopped scallions, to garnish
- Preheat your oven to the broiler setting. In a small bowl, lightly beat the eggs, cream and season with salt and pepper; set aside.
- Melt 1 teaspoon of butter in a 6-inch ovenproof skillet. Add diced bread and saute until golden. Add arugula and saute until slightly wilted. Add the remaining butter and swirl around bottom and up the edges of the pan to ensure the eggs do not stick. Pour in the eggs, and using a heatproof rubber spatula, gently push the sides away from the pan so any loose uncooked egg can fall to the bottom.
- Once the top looks wet but no longer runny, drop dollops of jam on top and sprinkle with the Parmesan cheese. Place underneath the broiler until the top is golden and set, about 1 minute. Garnish with sliced scallions to serve.