Crack the eggs into a large bowl. Add a pinch of salt, the sesame seeds, and Parmesan cheese. Beat well until the eggs are fully combined.

Rinse the arugula, remove any tough stems, and roughly tear it by hand. Add it to the eggs and mix well. Preheat the oven to 350°F (180°C).

Grease a baking dish with the olive oil, spreading it evenly. Pour in the egg and arugula mixture. Bake for 15-20 minutes.

Meanwhile, cut the slices of sandwich bread. You can leave them whole, cut them into squares, or use a cookie cutter for shapes. Toast them in a lightly oiled skillet; if you like, add a pinch of chili flakes. Remove the frittata from the oven, place it on a bed of arugula, and serve with the crispy bread slices.

This frittata is very tasty and delicate. The crispy chili bread is a perfect match. It's also great served cold, making it convenient for picnics or a beach lunch.