Sun-dried Tomato & Arugula Frittata

I love having breakfast for dinner- probably more than actually having breakfast for breakfast.  Frittatas are great because you can basically throw in whatever you have on hand.  I came up with this variation this afternoon simply by looking though my fridge for about 60 seconds.  Regardless of what the photo looks like, this meal was delicious.  Even with suspicious ingredients, my husband really liked it.  If you don't have arugula on hand, use spinach instead.  I also think mushrooms would be good in here, so throw some in if you'd like!  This is a quick meal, perfect for the end of the week.  Serve it with a piece of toast and some fruit and you'll have a meal your whole family will enjoy.

Sun-dried Tomato & Arugula Frittata
Recipe by me

Drizzle of olive oil
1/2 cup onion, diced
1 clove garlic, minced
1 1/2 cups arugula or spinach
1/3 cup sun-dried tomatoes, chopped
4 whole eggs and 3 egg whites
1/2 cup milk, cream, half-and-half, etc.
1/4 cup feta cheese, crumbled
zest of 1 lemon
1/4-1/2 Pecorino Romano cheese (or parmesan), grated
salt and pepper
 
Heat the oven to 350 degrees.  
Drizzle a 10-inch skillet (that is oven safe) with olive oil and heat over medium heat.  Add the onion and season with salt and pepper.  Cook until the onion is soft and translucent.  
In the meantime, whisk the eggs in a mixing bowl until light and frothy.  Add the milk, lemon zest, feta cheese, and salt and pepper.
When the onions are done, add the garlic, sun-dried tomatoes, and arugula, and cook for one minute so that the arugula begins to wilt.  Add the egg mixture and gently stir to combine.  Let it cook on the stove for 3-4 minutes without stirring.  During this time, grate the Pecorino Romano  over the top of the frittata.
Place the skillet in the oven and cook for 10-12 minutes.  Then, turn the oven on broil for just a couple of minutes to get a nice golden crust on top.  Cut like a pie (I cut it into 8 slices and we each ate 2) and serve immediately... enjoy!