Serves 3-4.

6 eggs
2 tablespoons cream*
½ scant teaspoon fine salt
⅛ teaspoon black pepper
¼ teaspoon garlic powder (optional)
1 tablespoon olive oil
6oz arugula
¼ cup crumbled feta

*Heavy cream, cottage cheese, crème fraîche, yogurt, sour cream or even whole-fat milk work just fine in the recipe.

Preheat the oven to 400F° and place a rack in the middle.

Beat the eggs in a medium mixing bowl with cream, salt, pepper and garlic powder (if you use it). Whisk just until the egg yolks and whites are blended. Set aside.

In a 10-inch cast iron skillet (or any other skillet that’s oven safe), warm the olive oil over medium heat. Add the arugula, a handful at a time, and cook, stirring frequently, until wilted and and still bright green.

Using a spatula or a spoon, scatter the cooked arugula evenly in the skillet, pour over the egg mixture, and keep cooking over medium heat for about 4 minutes or until the edges of the frittata look set. When the edges look set but the top is still wobbly, scatter over the crumbled feta and transfer the skillet to the hot oven.

Keep an eye on it and bake until the center of the frittata looks just, but still bright, yellow. It should take approximately 4-5 minutes.

Serve it when it’s still warm or at room temperature. You can cut the frittata while it’s still in the skillet and lift each slice with a palette, or you can transfer the whole frittata onto a serving dish.

Keep any leftovers in a sealed, airtight container for up to 3 days. It even tastes great cold!