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Tomato, Arugula and Goat Cheese Frittata

Rated 5 out of 5
(3)
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The sharp flavor and dark green color of arugula are a clue to the powerful nutrients it contains. Here it stars with cherry tomatoes and a modest amount of goat cheese in an easy frittata that makes a hearty yet healthy brunch entrée.

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 to 6

Ingredients

  • 6 eggs
  • 1 cup (8 fl. oz./250 ml) low-fat milk
  • Salt and freshly ground pepper
  • 4 oz. (125 g) soft goat cheese, crumbled
  • 1/4 cup (2 fl. oz./60 ml) olive oil
  • 1 garlic clove, minced
  • 2 cups (12 oz./375 g) cherry tomatoes, halved
  • 4 cups (4 oz./125 g) arugula, coarsely chopped, plus 1/2 cup (1/2 oz./15 g) whole leaves
  • Extra-virgin olive oil for drizzling

Directions

Preheat an oven to 375°F (190°C).

In a bowl, whisk together the eggs and milk until smooth. Season lightly with salt and pepper. Add the cheese and stir once. Set aside.

In a 10-inch (25-cm) fry pan over medium heat, warm the 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 the extra-virgin olive oil. Cut into wedges and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)

Rated 5 out of 5 by from Delicious and healthy The great thing about frittatas is you can throw in whatever and the proportions don't have to be exact. My eggs were a little small so I used 7. Didn't have arugula but I subbed in 50/50 greens mix. As another reviewer recommended, I served with a side of andouille sausage. Would also have been great spread on toast. Husband loved it.
Date published: 2021-03-05
Rated 5 out of 5 by from Wonderful Brunch Fare I made this Frittata for a birthday brunch for my husband and it was delicious. I made it exactly as written and served it with fresh berries, chicken andouille sausage that I grilled on the grill, and blueberry muffins. This is a great dish for company as it looks beautiful with the fresh arugula and drizzle of olive oil on top. Next time, I might make using goat cheese with herbs but other than that, I wouldn’t change a thing.
Date published: 2020-08-02
Rated 5 out of 5 by from Healthy Ingredients, Great Taste Excellent recipe that’s easy to prepare with a delicious end result. The goat cheese is a terrific balance to the bitter peppery flavor of the arugula.
Date published: 2019-09-22
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