I found it in one of my favourite breakfast cookbooks- "Sarabeth's Good Morning Cookbook", by Sarabeth Levine. (She's a legend in NYC!)
12 large eggs
2 Tbsp extra-virgin olive oil
1 cup packed arugula
3 oz grated Gruyère cheese (2/3 cup)
3 ounces fresh goat cheese broken into small pieces
2 cups packed arugula
juice of 1/2 lemon
2 tbsp EV olive oil
salt and pepper
1/4 cup toasted raw hulled sunflower seeds
1. Position rack in center of oven and preheat to 375F.
2. In a large bowl, using an immersion blender or whisk, beat the eggs until well combined.
3. In an oven-proof nonstick 10" skillet, heat 1 tbsp of the oil over medium heat. Add the arugula and cook for about 1 minute. Add the remaining oil and the eggs and turn the heat to medium low. Cook the eggs just until the they are set around the edges. Stir the eggs with a spatula to combine the cooked and uncooked parts. Continue to cook until the edges are set again. Lift up the edges and tilt the pan so that the uncooked egg runs under the cooked portion. Add the Gruyère and the goat cheese and cook for a minute or two. When the top is shiny but the cheeses are not yet melted, turn off the heat and put it in the oven.
4. Bake in hot oven for about 8 minutes, until the frittata is puffed and the cheeses are melted.
5. While the frittata bakes, make the salad. In a bowl toss the arugula with the juice of half a lemon and 2 tbsp EV olive oil.. Season with salt and pepper.
6. Cut frittata into 6 wedges and serve with the arugula salad on top. Sprinkle each serving with some of the sunflower seeds.