This recipe was featured by Riverview Farms and is orginally from Chef Linton Hopkins, published in Southern Foodways Alliance Community Cookbook.  It is easily split in half if you don’t care to make so much.  Half of this should still give you around four servings.   A fresh veggie frittata is a simple way to make a great brunch dish or if you are like me, enjoy an egg dish for supper one evening.  When blanching the arugula, don’t leave it in too long.  I barely wave it thru the hot water (smiles). Enjoy!

Ingredients:
2 Tbls. unsalted butter
1 cup thinly sliced peppers
10 large eggs
3/4 cup milk
1/2 cup blanched and coarsely chopped arugula (your whole bunch will cook down to this – or substitute any of the other greens)
1 cup shredded cheddar, goat feta or pepper Jack cheese

Preparation:
Melt butter in a large ovenproof skillet and sauté peppers until just done.
Combine eggs and milk in a large bowl and whisk until smooth.
Stir in arugula and half the cheese; pour over the peppers in skillet.
Reduce heat to medium low, and cover.
Allow to cook, making sure there is no visible bubbling, until set.
Sprinkle the remaining cheese on top, cover and cook until cheese has melted.

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