Tomato, Arugula and Goats Cheese Frittata

Serves 4-6
  • 6 eggs (or 3 whole eggs + 4 egg whites)
  • 1 cup (250 ml) low-fat milk
  • Salt and freshly ground pepper
  • 4 oz. (125 g) soft goat cheese, crumbled
  • 1/4 cup (60 ml) olive oil
  • 1 garlic clove, minced
  • 2 cups (375 g) cherry tomatoes, halved
  • 4 cups (125 g) arugula, coarsely chopped, plus 1/2 cup (15 g) whole leaves
  • Extra-virgin olive oil for drizzling
  1. Preheat an oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle the frittata with the arugula leaves and drizzle with the extra-virgin olive oil. Cut into wedges and serve immediately with a side green salad.


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