1.  Break open the eggs in a large mixing bowl.

2.  Add the milk, Parmigiano and a pinch of salt to the bowl and whisk all ingredients thoroughly until they are well combined.

3.  In a large non-stick skillet over medium high heat, add a small drizzle of olive oil. When the pan is well heated, pour half of the egg mixture into the pan.

 

 

 

4.  Cover the pan, lower the heat to medium and let the eggs cook for 8 - 10 minutes. After 8 minutes or so, uncover the pan and check the eggs to see that they are cooking through.

5.  When the eggs have almost cooked through to the top, flip the frittata to finish cooking the eggs. If you do not feel comfortable flipping the frittata, cover the pan again, lower the heat to low and continue cooking until the eggs are well cooked throughout, about 10 minutes longer.

6.  When the frittata is cooked well, remove it from the pan and place it on a plate or cutting board to cool.

7.  Repeat steps 3 - 6 to cook the second frittata using the rest of the egg mixture.

8.  Once the frittatas are cool enough to be handled, place one frittata on a cutting surface and evenly spread the arugula over the frittata. Then proceed to roll the frittata into a log.

9.  Close the frittata with 6 - 8 toothpicks along the seam and then slice the frittata between the toothpicks for serving.

10.  Take the second frittata, place it on a cutting surface and lay the ham slices evenly over it. Proceed to roll the frittata into a log and repeat step 9 to close and slice it for serving.