Arugula Frittata

Olive oil

Arugula-about two huge handfuls

1 teaspoon garlic, minced

5-6 eggs,beaten –can add salt if you wish

1- 1 ½ cup grated mild white cheese- provolone, montery jack, fontina, or Mozzarella(this works, but the others are better)

Saute the arugula in the olive oil very briefly until the leaves begin to wilt. Add the garlic and continue stirring. Add the eggs and stir just long enough to coat the arugula. Lower the heat and let the eggs begin to cook as you might do for an omelet. At this point I put the lid on and remove it from the heat so that the steam can continue to cook the eggs without drying them out or toughening them. When the top of the frittata looks cooked(no longer wet), toss in the cheese to cover and put the lid back on for a few minutes just to melt the cheese.