Frittata with Arugula - Fresh-Pressed Olive Oil

Name: Frittata with Arugula - Fresh-Pressed Olive Oil
Ingredients: 5 ounces fresh baby arugula (about 4 big handfuls), washed and dried; 2 tablespoons white or red wine vinegar; 1/4 cup extra virgin olive oil, plus extra for oiling the pie plate and for drizzling; Coarse salt (kosher or sea) and freshly ground black pepper; 1 cup grated mozzarella or Monterey Jack, divided use; 1 scallion, trimmed, white and green parts thinly sliced; 1/2 red bell pepper, stemmed, seeded, and diced; 6 large eggs, beaten

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This infinitely customizable recipe is good for breakfast, lunch, or dinner—warm or at room temperature. The following version is vegetarian, but you can add co

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.

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Ingredients

5 ounces fresh baby arugula (about 4 big handfuls), washed and dried
2 tablespoons white or red wine vinegar
1/4 cup extra virgin olive oil, plus extra for oiling the pie plate and for drizzling
Coarse salt (kosher or sea) and freshly ground black pepper
1 cup grated mozzarella or Monterey Jack, divided use
1 scallion, trimmed, white and green parts thinly sliced
1/2 red bell pepper, stemmed, seeded, and diced
6 large eggs, beaten