Fennel, Olive and Feta Frittata | epicuricloud (Tina Verrelli)

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped sweet onion
• 2 cups thinly sliced fennel bulb ((reserve the fronds))
• 1/4 teaspoon pepper (divided)
• 1/2 teaspoon salt (divided)
• 10 large eggs
• 2/3 cup whole milk
• 1/2 cup grated Parmesan cheese (divided)
• 1/4 cup chopped flat leaf parsley
• 1/2 cup pitted and quartered Kalamata olives
• 1/2 cup crumbled feta cheese
• Non-stick cooking spray
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon minced fennel fronds
• 3 tablespoons olive oil
• 6 cups baby arugula