Tomato, Arugula and Goat Cheese Frittata
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.
- 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
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)