Egg White Frittata With Arugula Tomato And Goat Cheese Recipes
TOMATO ARUGULA GOAT CHEESE FRITTATA
Start your morning off right with this flavorful and healthy protein packed Tomato Arugula Goat Cheese Frittata made with eggs and fresh veggies!
Provided by Krissy Allori
Categories Breakfast
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Whisk together eggs and milk in large bowl until light and fluffy. Crumble the goat cheese and add it to the egg mixture. Set aside.
- Using a 9 inch cast iron pan over medium heat, melt butter. Add garlic, 4 cups of the arugula and tomatoes and cook for at least 5 minutes until the arugula has melted and the tomatoes soften and begin to burst. Add egg mixture and then top with remaining 1/2 cup of arugula. Allow to cook on stove for about 5 minutes.
- Transfer pan to preheated oven and cook until set, about 15 minutes.
- Serve warm.
Nutrition Facts : Calories 197 kcal, Carbohydrate 5 g, Protein 12 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 188 mg, Sodium 206 mg, Sugar 4 g, ServingSize 1 serving
EGG WHITE FRITTATA WITH LOX AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
- In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.
- Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.
EGG-WHITE FRITTATA WITH LOX AND ARUGULA
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 350°F.
- In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the heavy cream, lox, lemon zest, salt, and pepper.
- In a 10-inch ovenproof nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring, for 4 minutes. Place the skillet in the oven and bake for 10 to 12 minutes, until the frittata is set.
- Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.
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