About
If you want a break from your breakfast of bulletproof coffee or eggs and bacon, try this sophisticated but simple frittata! The frittata is filled with juicy cherry tomatoes, baby arugula and feta cheese. I used a sheep and goat milk feta, but feel free to use whatever type you’d like. You could also use goat cheese or your favorite hard cheese. The key to keeping the frittata from sticking to the pan is to first heat the pan, then add the butter and swirl it around so it coats the inside of the pan and add the eggs right afterwards. This will prevent sticking and soaking the pan forever to remove the egg bits. Double the recipe and you can have breakfast all week long!
— Priscilla C.
Ingredients
- 6 large raw egg
- 2 tablespoon butter
- ¼ cup, sliced cherry tomato
- 1 cup, cut pieces arugula
- 2 ounce feta cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Crack and whisk eggs in a bowl along with salt and pepper. Slice the cherry tomatoes in half.
- Heat a stainless/oven-safe pan over medium-high heat. Once hot, add the butter and move the pan around so the melted butter coats the inside of the pan.
- Add the eggs to the pan along with the sliced tomatoes and reduce to medium heat.
- When the eggs start to bubble, add arugula and crumble the feta on top. Allow to cook on the stove top for about 2 minutes, or until the bottom of the frittata starts to brown. Cover the pan with a lid and reduce the heat to low. Cook for an additional 2-3 minutes.
- Uncover the pan and place in the oven for about 8-10 minutes, or until the frittata is fully cooked. Remove and allow to cool before slicing. Enjoy!
Nutrition Facts
- Servings: 2
- Calories: 416.0kcal/1740.5kJ (per serving)
- Fat: 33.6g (per serving)
- Carbs: 4.2g (per serving)
- Protein: 23.5g (per serving)
