4 cups (4 oz/125 g) arugula, roughly chopped, plus 1⁄2 cup (1⁄2 oz/15 g) leaves for garnish
Extra-virgin olive oil for drizzling
MAKES 4–6 SERVINGS
Preheat the oven to 375°F (190°C).
In a bowl, whisk together the eggs, cream, and milk until smooth. Season lightly with salt and pepper. Add the cheese and stir once. Set aside.
In a 10-inch (25-cm) frying pan over medium heat, warm the 1⁄4 cup olive oil. Add the garlic and sauté until light golden, about 1 minute. Add the tomatoes and sauté until slightly softened, about 3 minutes. Add the 4 cups chopped arugula and stir to mix.
Pour the egg mixture over the vegetables and cook until the mixture begins to set, about 5 minutes. Place in the oven and bake until the frittata has completely set and is golden brown on top, about 15 minutes. Remove from the oven and let stand for 5 minutes.
Sprinkle the frittata with the arugula leaves and drizzle with oil. Cut into wedges and serve right away.