1. 1

   Step 1

   Clean and wash the spring onions, then cut them into diagonal strips.

2. 2

   Step 2

   Wash the fresh herbs, shake them dry, and chop them coarsely.

3. 3

   Step 3

   Heat 2 tbsp of olive oil in a large non-stick pan.

4. 4

   Step 4

   Sauté the spring onions in the oil for about 3–4 minutes until translucent.

   Timer 4 min
5. 5

   Step 5

   Finely grate the Parmesan.

6. 6

   Step 6

   Whisk 8 eggs with 50 ml of heavy cream, the herbs, and the Parmesan.

7. 7

   Step 7

   Season the egg mixture with salt and pepper.

8. 8

   Step 8

   Pour the mixture over the spring onions in the pan and stir briefly.

9. 9

   Step 9

   Let it set over low heat for about 10 minutes without stirring.

   Timer 10 min
10. 10

    Step 10

    Once the bottom is browned, divide the frittata into 4 pieces using a spatula.

11. 11

    Step 11

    Flip the pieces and cook on the other side for another 2–3 minutes until golden brown.

    Timer 3 min
12. 12

    Step 12

    Wash the arugula and shake it dry.

13. 13

    Step 13

    Serve the frittata garnished with arugula.

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