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:

Quickview
197k Calories
12g Protein
14g Total Fat
5g Carbs
5% Health Score
Limit These
Calories
197k
10%

Fat
14g
22%

  Saturated Fat
8g
50%

Carbohydrates
5g
2%

  Sugar
4g
5%

Cholesterol
188mg
63%

Sodium
400mg
17%

Get Enough Of These
Protein
12g
24%

Vitamin A
1433IU
29%

Selenium
15µg
23%

Vitamin B2
0.38mg
23%

Phosphorus
204mg
20%

Vitamin K
21µg
20%

Calcium
135mg
14%

Copper
0.26mg
13%

Folate
47µg
12%

Vitamin C
9mg
11%

Vitamin B5
1mg
11%

Vitamin B6
0.21mg
11%

Vitamin D
1µg
10%

Vitamin B12
0.63µg
10%

Iron
1mg
9%

Potassium
298mg
9%

Manganese
0.16mg
8%

Zinc
1mg
7%

Magnesium
25mg
7%

Vitamin E
0.97mg
7%

Vitamin B1
0.08mg
5%

Fiber
0.86g
3%

Vitamin B3
0.52mg
3%

covered percent of daily need
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