Arugula Frittata with Feta
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Super easy and ready in less than 15 minutes, this arugula frittata with feta makes a delicious vegetarian meal that’s warm, filling, and perfect for a yummy breakfast or brunch.
It’s also inexpensive and packed with protein.
Frittata is a must in Italian cuisine and definitely one of my favorite things to throw together. It’s always great for brunch, but it’s also an easy weeknight dinner option that goes fabulously with crusty bread or a simple lettuce salad.
The recipe is a no brainer and what I love most is how adaptable it is and perfect for cleaning out the fridge.
I’ve made frittata with spinach, with potatoes and even with pumpkin. Anything you need to use up can go into a frittata.
Last week I had plenty of arugula and some feta leftovers from my beet salad recipe, they were absolutely perfect to add flavor and a lovely tang to this simple meal.
Nutritious and great to satisfy your comfort-food cravings, this arugula frittata is good warm or at room temperature, and leftovers can be packed for lunch or taken on a picnic!
List of the ingredients
- Arugula
- Eggs
- Cream
- Feta
- Olive oil
- Garlic powder (optional)
- Salt & pepper
How to make arugula frittata
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Beat the eggs with cream, salt, pepper and garlic powder until well combined and set aside.
- Sauté the arugula in olive oil until wilted but still bright green.
- Add the egg mixture and cook on the stove until the sides are set.
- Scatter over the cheese and transfer to the oven.
- Bake until the centre is just set. Enjoy!
Recipe notes
Ingredients & Substitutions
Eggs: I used 6 eggs for this frittata, but you can easily double recipe and adjust the cooking time accordingly.
Arugula: bagged baby arugula or fresh more peppery arugula is fine, and this frittata recipe is also great to use up arugula that is not fresh enough for a salad. Spinach and baby kale would do instead of arugula if you wish.
Feta: this tasty and tangy feta cheese is one of my fav option when it comes to frittata, but you’re welcome to use ricotta, goat cheese or parmesan cheese instead of feta.
Cream: I used heavy cream, but cottage cheese, crème fraîche, yogurt, sour cream or even whole-fat milk work just fine. The touch of full-fat dairy improves the final texture making the frittata softer and less eggy.
Olive oil: to saute’ the arugula and to add flavor, but butter would do too.
Garlic powder: I went the easy route here and I added some garlic powder rather than using fresh garlic to sauté the arugula. But it’s optional, and feel to skip it if you wish.
Salt & pepper: for flavor.
More recipes with arugula?
If you like arugula I’ve gathered here a few delicious recipes that use the healthy and convenient leafy green:
- 15 Arugula recipes
- Sautéed arugula
- Pizza with arugula
- Arugula pasta
- Beet salad with arugula
- Arugula pear salad
- Winter salad
- Spinach arugula salad
Lastly, if you make this arugula frittata, or you have a question, let me know by leaving a comment. I would love to hear from you! x
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Arugula Frittata with Feta
Ingredients
Egg mixture
- 6 eggs
- 2 tablespoons cream (see substitutions)*
- ½ scant teaspoon fine salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
Arugula + feta
- 1 tablespoon olive oil
- 6oz (170 grams) arugula
- ¼ cup (40 grams) crumbled feta
Instructions
- Preheat the oven to 400F°/200C° and place a rack in the middle.
- Egg mixture: beat the eggs in a medium mixing bowl with cream, salt, pepper and garlic powder if you use it. Whisk just until the egg yolks and whites are blended. Set aside.
- Cook the arugula: In a 10-inch cast iron skillet (or any other skillet that’s oven safe), warm the olive oil over medium heat. Add the arugula, a handful at a time and cook, stirring frequently, until wilted and and still bright green. (I don't use any salt here, I find that's enough the salt use in the egg mixture).
- Add the eggs: using a spatula or a spoon scatter the cooked arugula evenly in the skillet, pour over the egg mixture and keep cooking over medium heat for about 4 minutes or until the edges of the frittata look set.
- Add the feta: when the edges look set but the top is still wobbly, scatter over the crumbled feta and transfer the skillet in the hot oven.
- Bake: keep an eye on it and bake until the centre of the frittata looks just, but still bright yellow. It should take approximately 4-5 minutes.
- Serve it when it's still warm or at room temperature. You can cut the frittata while it's still in the skillet and lift each slice with a palette, or you can transfer the whole frittata onto a serving dish. Enjoy.
Had some baby arugula to use, as well as some feta. Found this recipe, and so glad I did. Easy and scrumptious! Thank you!
That’s great to hear, thanks so much for sharing your feedback, Laura.
Have a lovely weekend. x