Step 1

Preheat the oven to 400F°/200C° and place a rack in the middle.

Step 2

Egg mixture: 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.

Step 3

Cook the arugula: 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. (I don't use any salt here, I find that's enough the salt use in the egg mixture).

Step 4

Add the eggs: 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.

Step 5

Add the feta: when the edges look set but the top is still wobbly, scatter over the crumbled feta and transfer the skillet in the hot oven.

Step 6

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

Step 7

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. Enjoy.