It may be only Monday, but we're already dreaming up plans for next weekend, which will include a scrumptious, leisurely weekend brunch, natch. For some inspiration, we turned to Sarabeth Levine, the jam-maker, pastry chef, and restaurateur behind N.Y.C.'s beloved Sarabeth's Kitchen, who swears by this sophisticated, no-frills recipe that feeds a crowd in no time. "Always aim for a dish that's easy to serve," says Levine. "Cold scrambled eggs are never acceptable, but a frittata can be warm or room temperature and still be delish."
Serves: 4 to 6
12 large eggs, beaten
2 tbsp unsalted butter or olive oil, divided
1 cup packed arugula
3 oz. Gruyère or Comté cheese, coarsely grated
3 oz. goat cheese, broken into small pieces
1/3 cup sunflower seeds, for toasting
2 cups baby arugula
Juice of ½ small lemon
2 tbsp extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper
1. Position rack in center of oven; preheat to 350°F. Toast sunflower seeds on a baking sheet for approximately 10 minutes, being careful not to burn them. 2. For the frittata, in a large bowl, whisk eggs. 3. In a 10-inch nonstick ovenproof skillet, heat 1 tbsp butter over medium heat. Add arugula; cook for 1 minute. 4. Add remaining butter and eggs; immediately reduce heat to medium-low. 5. Cook for 8–10 minutes until bottom sets and top is partially set. 6. Sprinkle on cheeses; let edges set (1–2 minutes). It should look shiny and uncooked on top, with cheeses still unmelted. 7. Bake in oven for 8 minutes, until cheese melts and frittata puffs slightly. 8. For the salad, in a bowl, toss arugula, lemon juice, oil, salt, and pepper. 9. Cut frittata into wedges, top with salad, and sprinkle with toasted sunflower seeds before serving.