Arugula and Tomato Frittata

May 1, 2014

20140424 Frittata 02

This recipe is relatively simple, but it does require a head start since you slow roast the tomato. It makes a delicious brunch dish, but I also like it as a dinner choice with a little side salad.

You will need:

  • 2 c cherry tomatoes, cut in half lengthwise
  • 1/2 t minced garlic
  • 1/2 t dried basil
  • 1/4 c olive oil, plus a drizzle more
  • 6 eggs
  • 1/2 c milk
  • 1/2 c cream
  • 1/2 t garlic powder
  • 1/2 t dried oregano
  • 1/4 t mustard powder
  • 5 oz herbed goat cheese, crumbled
  • 7 oz baby arugula, roughly chopped
  • 1/4 c chopped scallion
  • Salt and pepper

20140424 Frittata 01

Then you will…

  1. Preheat your oven to 225 degrees. Line a baking sheet with sides with parchment paper.
  2. Place the cut tomatoes on the baking sheet. Sprinkle with the minced garlic, oregano and a touch of salt and pepper. Add a sparing drizzle of olive oil. Stir lightly.
  3. Roast for 2 and a half hours. Remove from oven. (You could do this step the day before if you wanted a faster preparation on the day of eating!).
  4. Change the oven temperature to 375 degrees.
  5. In a medium bowl, whisk together the eggs, milk and cream until lightly and airy. Mix in the garlic powder, oregano and mustard powder. Season with salt and pepper.
  6. Heat a 10-inch ovenproof skillet over medium heat. Warm the olive oil.
  7. Add the arugula, scallion, and roasted tomatoes. Saute for a minute.
  8. Sprinkle the goat cheese on top of the veggies.
  9. Pour the egg mixture over the veggies and cook (without stirring) until the mixture begins to set, about 5 minutes.
  10. Bake the frittata for 15 minutes, or until it is golden and completely set.
  11. Remove from the oven and allow to sit 5 minutes before cutting and serving hot.

One comment

  1. Can you send mine over now??? I am absolutely starved and this recipe makes me even more hungry!

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