All-the-Herbs Frittata

• doses: SERVES 4 TO 6

Ingredientes

¼ cup (60 ml) plu:

1 tablespoon extra-virgin olive oil, plus more for the pan

8 large eggs

½ cup (120 ml) whole milk

1 teaspoon kosher salt, plus more as needed

2 teaspoon freshly ground black pepper, plus more as needed

1 heaping cup (50 g) chopped fresh tender herbs, such as dill, flat-leaf parsley, cilantro, mint, and/or chives, divided

Finely grated zest and Juice

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3 cups (60 g) baby arugula, tor serving

Flaky sea salt, for sprinkling

Instruções

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Position a rack in the middle of the oven and preheat to 300°F (150°C). Generously grease a quarter-sheet pan with oil and place it in the oven while it's preheating.

Meanwhile, in a large bowl, whisk together the eggs, milk, ¼ cup (60 ml) of the oil, the kosher salt, and pepper until combined. Add all but 1 tablespoon of the fresh herbs and whisk to combine.

Remove the hot sheet from the oven and place it on a heatproof sur- face. Carefully pour the egg mixture into the pan and return to the oven. Bake for 15 to 20 minutes, or until the eggs are just set but re- main barely jiggly in the center.

Remove from the oven and let cool for 5 minutes.

Meanwhile, in a small bowl, whisk together the lemon zest, lemon juice, the remaining 1 tablespoon oil and 1 tablespoon herbs, and a pinch each of kosher salt and pepper.

Slice the frittata and divide among four to six plates. Add a mound of arugula and drizzle with the lemon-herb dressing. Sprinkle with flaky sea salt and a pinch of pepper, if you like.