Tomato Arugula Goat Cheese Frittata
The recipe Tomato Arugula Goat Cheese Frittata can be made in about 40 minutes. This main course has 198 calories, 12g of protein, and 14g of fat per serving. This recipe serves 6. For $2.04 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 30 people have tried and liked this recipe. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Head to the store and pick up goat cheese, butter, grape tomatoes, and a few other things to make it today. It is brought to you by Real Housemoms. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is solid. If you like this recipe, take a look at these similar recipes: Onion Frittata with Goat Cheese and Arugula, Goat’s cheese and tomato frittata, and Kale goat cheese tomato frittata.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
4 1/2 cups fresh arugula, divided
2 tablespoons butter
6 eggs
2 cloves garlic, minced
5 ounces goat cheese
2 cups grape tomatoes
salt and pepper, as desired
1 cup whole milk
Equipment:
oven
whisk
bowl
frying pan
stove
Cooking instruction summary:
Preheat oven to 400 degrees F.Whisk together eggs and milk in large bowl until light and fluffy. Crumble the goat cheese and add it to the egg mixture. Set aside.Using a 9 inch cast iron pan over medium heat, melt butter. Add garlic, 4 cups of the arugula and tomatoes and cook for at least 5 minutes until the arugula has melted and the tomatoes soften and begin to burst. Add egg mixture and then top with remaining 1/2 cup of arugula. Allow to cook on stove for about 5 minutes.Transfer pan to preheated oven and cook until set, about 15 minutes.Serve warm.
Step by step:
1. Preheat oven to 400 degrees F.
2. Whisk together eggs and milk in large bowl until light and fluffy. Crumble the goat cheese and add it to the egg mixture. Set aside.Using a 9 inch cast iron pan over medium heat, melt butter.
3. Add garlic, 4 cups of the arugula and tomatoes and cook for at least 5 minutes until the arugula has melted and the tomatoes soften and begin to burst.
4. Add egg mixture and then top with remaining 1/2 cup of arugula. Allow to cook on stove for about 5 minutes.
5. Transfer pan to preheated oven and cook until set, about 15 minutes.
6. Serve warm.
Nutrition Information:
covered percent of daily need
