Arugula Frittata: Amazing 15-Minute Meal

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Arugula frittata has become my go-to for a quick, satisfying meal that feels both elegant and incredibly simple. I remember the first time I made it, the peppery bite of the fresh arugula mingling with the creamy, cheesy eggs was a revelation! It’s honestly one of the most versatile dishes I know. If you’ve ever wondered what is an arugula frittata, think of it as a delightful, baked egg dish packed with greens and flavor, perfect for any meal. This easy arugula frittata comes together in minutes, making it a lifesaver on busy mornings. Let’s get cooking!

Why You’ll Love This Arugula Frittata

I’ve made countless frittatas, but this one truly stands out! It’s packed with flavor and surprisingly simple. Here’s why you’ll adore this dish:

  • The taste is amazing – peppery arugula meets creamy eggs and salty feta.
  • It’s incredibly fast to prepare, making it a perfect quick arugula frittata for busy mornings.
  • It’s a wonderfully healthy option, loaded with protein and fresh greens.
  • Super budget-friendly, using simple ingredients you likely already have.
  • Your whole family will enjoy it, from breakfast to a light dinner.
  • This quick arugula frittata is ready in about 15 minutes total!
  • It’s a fantastic way to use up leftover arugula.
  • The flavor profile is so satisfying and savory.

Arugula Frittata Ingredients

Gathering your Arugula Frittata Ingredients is a breeze, and you’ll see just how simple it is to create this delicious dish. For this Arugula Frittata with Cheese, you’ll need the basics: 6 large eggs, which form the creamy base. I like to add 2 tablespoons of heavy cream for extra richness, but milk works too if you prefer something lighter. For seasoning, grab 1/2 scant teaspoon of fine salt and 1/8 teaspoon of black pepper, plus a pinch of 1/4 teaspoon garlic powder for a little savory kick. You’ll also need 1 tablespoon of extra virgin olive oil to sauté the greens. The stars of the show are 6 ounces (about 170 grams) of fresh arugula – its peppery bite is key! – and 1/4 cup (about 40 grams) of crumbled feta cheese for that salty, tangy finish. The eggs provide protein, while the arugula adds wonderful nutrients and flavor.

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How to Make Arugula Frittata

Learning how to make arugula frittata is so rewarding, and I promise it’s easier than you think! This recipe is designed to be straightforward, perfect for any day of the week. Let’s dive in and discover how to cook arugula frittata to perfection.

  1. Step 1: Preheat your oven to 375°F (190°C). While the oven heats, crack 6 large eggs into a medium mixing bowl. Whisk them gently until they’re just combined and have a nice golden color.
  2. Step 2: Pour in 2 tablespoons of heavy cream (or milk for a lighter version) into the whisked eggs. Season with 1/2 scant teaspoon of fine salt, 1/8 teaspoon of black pepper, and the 1/4 teaspoon garlic powder. Whisk again until everything is well incorporated.
  3. Step 3: Place a 10-inch oven-safe non-stick skillet over medium heat. Add 1 tablespoon of extra virgin olive oil and let it warm up. You’ll know it’s ready when it shimmers slightly.
  4. Step 4: Add the 6 ounces of fresh arugula to the hot skillet. Stir it around gently for about 2 minutes, just until it wilts down. It will seem like a lot of arugula, but it cooks down significantly!
  5. Step 5: Pour the whisked egg mixture evenly over the wilted arugula in the pan. Make sure it covers the greens completely.
  6. Step 6: Sprinkle the 1/4 cup of crumbled feta cheese evenly over the top of the egg mixture. The cheese will melt slightly and create delicious pockets of flavor as it cooks.
  7. Step 7: Reduce the heat to low. Cover the skillet tightly with a lid or aluminum foil. Let it cook undisturbed for about 5-7 minutes, or until the eggs are mostly set but still look a little creamy on top. This is a key step in how to cook arugula frittata for that perfect texture.
  8. Step 8: Carefully transfer the skillet to the preheated oven. Bake for another 5-8 minutes, or until the frittata is puffed up and fully set in the center. The top should be lightly golden.
  9. Step 9: Remove the skillet from the oven. Let your arugula frittata rest in the pan for a minute or two before slicing and serving. Enjoy this delightful arugula and egg bake!

Pro Tips for the Best Arugula Frittata

I’ve learned a few tricks over time that really elevate this dish and ensure you get the best arugula frittata every time. Follow these tips for perfect results!

  • Always use a good quality non-stick, oven-safe skillet. This makes cleanup a breeze and ensures the frittata doesn’t stick.
  • Don’t overcook the arugula; you just want it wilted, not mushy. This preserves its fresh, peppery flavor.
  • Resist the urge to stir the frittata once the eggs are in the pan and cooking. Let it set undisturbed for the creamiest texture.
  • Ensure your eggs are at room temperature before whisking; they’ll incorporate more evenly and result in a fluffier texture.

What’s the secret to perfect Arugula Frittata?

The key to a perfect arugula frittata is gentle cooking. Whisking the eggs until they slightly foam and then cooking over low heat, covered, before a quick bake, ensures a creamy, custardy interior that’s utterly delicious. It’s all about patience!

Can I make Arugula Frittata ahead of time?

Yes, you can definitely prep this arugula frittata ahead. You can mix the egg mixture and have the arugula and cheese ready to go. Once cooked, let it cool completely before storing. It’s a fantastic make-ahead option! For more make-ahead meal ideas, check out these breakfast bowl recipes with eggs.

How do I avoid common mistakes with Arugula Frittata?

The most common mistake is overcooking, which leads to a rubbery texture. Another pitfall is using too high heat; always cook on medium-low. And be sure to use an oven-safe skillet if you plan to finish it in the oven! For more cooking tips, you might find information on how to cook eggs perfectly helpful.

Best Ways to Serve Arugula Frittata

This versatile arugula frittata is perfect for so many occasions! For a delightful Arugula Frittata Brunch Idea, I love serving it alongside some crusty whole-wheat toast and a fresh fruit salad. The peppery arugula and creamy eggs pair beautifully with the sweetness of berries or melon. It also makes a fantastic light lunch or even a quick weeknight dinner. Simply serve a slice with a simple side salad dressed with a lemon vinaigrette, or perhaps some roasted cherry tomatoes. The savory flavors of the frittata really shine when paired with fresh, simple accompaniments. For a similar flavor profile, you might enjoy these cranberry feta pinwheels with cream cheese.

Nutrition Facts for Arugula Frittata

Here are the approximate nutritional details for one serving of this delicious arugula frittata. I find knowing the breakdown helps me plan my meals!

  • Calories: 230
  • Fat: 16g
  • Saturated Fat: 5g
  • Protein: 14g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 480mg

Nutritional values are estimates and may vary based on the specific ingredients and brands you use.

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How to Store and Reheat Arugula Frittata

This arugula frittata is fantastic for meal prep, making it a convenient choice for busy weeknights or anytime you need a quick bite. Once your frittata has cooled completely – this is important to prevent condensation and sogginess – you can store it properly. I like to cut it into individual portions and place them in airtight containers. This makes grabbing a slice super easy. Stored this way, your frittata will keep well in the refrigerator for about 3 to 4 days, making it a great option for your Arugula Frittata for Dinner plans or even packed lunches. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap, then in foil, for up to 3 months. When you’re ready to enjoy it again, you can gently reheat a slice in the oven at 350°F (175°C) for about 10-12 minutes until warmed through, or even microwave it for a minute or two for a super quick reheat. For other dinner ideas, consider these dinner recipes.

Frequently Asked Questions About Arugula Frittata

Can I add other vegetables to my Arugula Frittata?

Absolutely! This arugula frittata is incredibly versatile. I love adding sautéed mushrooms, onions, bell peppers, or even some cherry tomatoes along with the arugula. For a variation, try a Spinach Arugula Frittata by adding some wilted spinach too. Just make sure any added vegetables are cooked and excess moisture is removed before adding them to the egg mixture.

What is the best cheese to use in an Arugula Frittata?

While feta is fantastic, there are so many delicious cheese options for your arugula and egg bake! Gruyere, goat cheese, Parmesan, or even a mild cheddar work wonderfully. If you’re looking for a specific flavor profile, a Frittata with Arugula and Goat Cheese offers a lovely tanginess that complements the peppery greens beautifully. Use about 1/4 to 1/2 cup of your favorite cheese. You might also enjoy cheesy scalloped potatoes as a side dish.

Why is my Arugula Frittata not setting?

Usually, this means it needs a little more cooking time. Ensure you’re cooking it over low heat and have covered the pan to trap steam. If you’re baking it, make sure your oven temperature is correct. The center should jiggle slightly but not be liquid. Patience is key when learning how to cook Arugula Frittata!

Can I make a vegan Arugula Frittata?

While this specific recipe is vegetarian, you can adapt it! You’d need to replace the eggs and dairy with a vegan egg substitute (like a tofu-based mixture seasoned with kala namak for an eggy flavor) and vegan cheese. It won’t have quite the same texture, but it’s a great option if you’re looking for a dairy-free or vegan meal.

Variations of Arugula Frittata You Can Try

Once you’ve mastered the basic Arugula Frittata, feel free to get creative! I love experimenting with different flavors and ingredients to keep things exciting. Here are a few ideas to inspire your next culinary adventure. For more creative recipes, explore our desserts section.

  • Spinach Arugula Frittata: Boost the greens by adding a cup of wilted spinach along with the arugula. It adds another layer of earthy flavor and nutrients.
  • Frittata with Arugula and Goat Cheese: Elevate the classic by swapping feta for creamy goat cheese. The tangy sweetness of goat cheese pairs beautifully with the peppery arugula.
  • Spicy Arugula Frittata: Add a pinch of red pepper flakes to the egg mixture or some finely chopped jalapeño with the arugula for a gentle kick.
  • Baked Frittata: If you prefer not to use the stovetop method, you can simply combine all ingredients in a greased oven-safe dish and bake at 375°F (190°C) until set, about 20-25 minutes.
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Arugula Frittata

Arugula Frittata: Amazing 15-Minute Meal


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  • Author: layla
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x
  • Diet: Vegetarian

Description

A simple and flavorful frittata featuring fresh arugula and creamy feta cheese. This quick dish is perfect for breakfast, brunch, or a light dinner.


Ingredients

Scale
  • 6 eggs
  • 2 tablespoons cream
  • 1/2 scant teaspoon fine salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 6 oz (170 grams) fresh arugula
  • 1/4 cup (40 grams) crumbled feta cheese

Instructions

  1. Crack 6 eggs into a mixing bowl. Whisk gently until homogenous and golden.
  2. Add 2 tablespoons of cream to the eggs. Season with 1/2 scant teaspoon of fine salt and 1/8 teaspoon of black pepper.
  3. Heat 1 tablespoon of extra virgin olive oil in a non-stick pan over medium heat.
  4. Add 6 ounces of fresh arugula to the pan and stir until wilted, about 2 minutes.
  5. Pour the egg mixture evenly over the arugula.
  6. Sprinkle 1/4 cup of crumbled feta cheese over the surface.
  7. Cover the pan, reduce heat to low, and cook for about 5 minutes until the eggs are set and creamy.
  8. Serve the arugula frittata immediately.

Notes

  • For a lighter option, substitute cream with milk.
  • Ensure your pan is preheated before adding ingredients.
  • Whisk the egg mixture until it slightly foams for a fluffier frittata.
  • Cook over low heat and be patient to avoid overcooking.
  • Let the frittata rest for a minute before slicing.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F for 10-12 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast, Brunch
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving (approximate)
  • Calories: N/A
  • Sugar: N/A
  • Sodium: N/A
  • Fat: N/A
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: N/A
  • Fiber: N/A
  • Protein: N/A
  • Cholesterol: N/A

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