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 special breakfast or brunch.The recipe yields 4 small slices or 3 larger servings.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Breakfast
Cuisine: Italian, Mediterranean
Keyword: arugula frittata
Servings: 4
Calories: 189kcal
Author: Katia
Ingredients
Egg mixture
6eggs
2tablespoonscream (see substitutions)*
½ scantteaspoonfine salt
⅛teaspoonblack pepper
¼teaspoon garlic powder
Arugula + feta
1tablespoon 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.
Notes
Cream: heavy cream, cottage cheese, crème fraîche, yogurt, sour cream or even whole-fat milk work just fine in the recipe, feel free to use whatever you have on hand.How to store frittata? Keep frittata leftovers in a sealed, airtight container for up to 3 days. It tastes nice even if you don't reheat it.Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for one serving.