Quick Arugula And Mozzarella Frittata Recipes

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EGG WHITE FRITTATA WITH ARUGULA, TOMATO AND GOAT CHEESE



Egg White Frittata with Arugula, Tomato and Goat Cheese image

"I love how the tangy goat cheese, peppery arugula and sweet balsamic glaze complement one other. They make my taste buds light up!" says Valerie.

Provided by Valerie Bertinelli

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced sweet onion
4 cups loosely packed baby arugula
8 large egg whites
2 teaspoons Dijon mustard
1 plum tomato, thinly sliced crosswise
Kosher salt and freshly ground pepper
1/2 cup crumbled goat cheese
1 teaspoon balsamic glaze
Handful of small fresh basil leaves (optional)

Steps:

  • Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
  • Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
  • Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
  • Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.

OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA



Oven Roasted Tomato and Mozzarella Frittata image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

5 plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 teaspoons dried basil
Kosher salt and freshly ground black pepper
8 large eggs
1/3 cup half-and-half
1 garlic clove, grated
8 ounces small fresh mozzarella balls

Steps:

  • Preheat the oven to 450 degrees F. Line a rimmed baking pan with foil.
  • Toss the tomatoes with 1 1/2 tablespoons olive oil, the dried basil, 1/2 teaspoon salt and a few grinds of pepper. Arrange the tomatoes on the prepared baking pan cut-side up and roast until they are slightly shrunken and caramelized, 25 to 30 minutes. Let cool slightly, then remove the skins and cut each tomato in half lengthwise.
  • Reduce the oven temperature to 400 degrees F.
  • Whisk the eggs, half-and-half and 1 teaspoon salt together in a bowl. Heat the remaining 1/2 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Grate the garlic over the oil and cook, stirring, until fragrant, about 30 seconds. Add the eggs and distribute the tomatoes and the mozzarella evenly. Cook on the stove until the bottom and edges are just starting to set, about 2 minutes.
  • Transfer the skillet to the oven and bake until just set in the center, 10 to 12 minutes.
  • Let stand at least 5 minutes. The frittata can be served warm or at room temperature.

ARUGULA AND FONTINA FRITTATA



Arugula and Fontina Frittata image

Categories     Cheese     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     Arugula     Fontina     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

Steps:

  • Preheat broiler.
  • Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
  • Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.

GREENS FRITTATA WITH MOZZARELLA AND PROSCIUTTO



Greens Frittata With Mozzarella and Prosciutto image

This savory frittata will take about 15 minutes, including the cooking time, putting weeknight dinner on the fast track. Add ribbons of raw greens to beaten eggs, then proceed to make the frittata, flipping it like a big pancake. The greens are cooked in the process, and the flavor is phenomenal.

Provided by David Tanis

Categories     breakfast, brunch, easy, quick, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

5 to 6 ounces arugula, spinach or chard, stemmed and sliced into 1/2-inch ribbons
2 small garlic cloves, minced
Salt and pepper
Olive oil
8 large organic eggs
Pinch of red pepper flakes
2 tablespoons grated parmigiano
1/4 pound fresh mozzarella, thinly sliced
3 or 4 slices prosciutto, torn into strips.

Steps:

  • Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
  • In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together.
  • Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
  • Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams

JEN'S TOMATO ARUGULA BRUSCHETTA



Jen's Tomato Arugula Bruschetta image

This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.

Provided by Esmee Williams

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 4h30m

Yield 32

Number Of Ingredients 8

20 roma (plum) tomatoes
¼ cup olive oil
½ teaspoon salt
1 teaspoon ground black pepper
8 cloves garlic, minced
1 bunch arugula - rinsed, dried and chopped
20 sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons grated Parmesan cheese

Steps:

  • Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
  • Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
  • Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

Nutrition Facts : Calories 31.1 calories, Carbohydrate 2.6 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 52.7 mg, Sugar 1.2 g

QUICK ARUGULA AND MOZZARELLA FRITTATA



Quick Arugula and Mozzarella Frittata image

A gourmet meal ready in 20 minutes or less! This recipe is loosely based on a frittata recipe I found in Gourmet Magazine (March 2005). You can replace the arugula with fresh spinach or a mixture of the two. You can also use any cheese you like (Gourmet recommends fontina).

Provided by blucoat

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 garlic clove, halved
1 1/2 tablespoons extra virgin olive oil
5 ounces baby arugula (7 cups packed)
3 eggs
6 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomatoes, sliced finely
4 ounces shredded mozzarella cheese

Steps:

  • Preheat broiler.
  • Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes.
  • Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
  • Whisk together eggs, egg whites, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes.
  • Add sliced tomatoes and sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
  • Can be served warm or cold.

Nutrition Facts : Calories 226.5, Fat 15.5, SaturatedFat 5.6, Cholesterol 181, Sodium 614.5, Carbohydrate 4.1, Fiber 1, Sugar 2.5, Protein 17.6

ARUGULA AND FONTINA FRITTATA



Arugula and Fontina Frittata image

Categories     Broil     Arugula

Yield 4 servings

Number Of Ingredients 7

1 garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 ounces baby arugula (7 cups packed)
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound Fontina, rind discarded and cheese cut into 1/2-inch cubes

Steps:

  • Preheat broiler.
  • Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
  • Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
  • Tips
  • Add in diced potatoes and ham for a more filling option, and serve it hot or cold.
  • Eggs should be beaten vigorously for frittatas to create more air for the filling.
  • Nutrition Information
  • Serving size: 1 serving
  • Calories: 271
  • Fat: 20g (70% calories from fat)
  • Cholesterol: 295mg
  • Sodium: 593mg
  • Total Carbohydrate: 2
  • Dietary Fiber: 1g
  • Protein: 17g

ARUGULA, FETA & DILL FRITTATA



Arugula, Feta & Dill Frittata image

Make and share this Arugula, Feta & Dill Frittata recipe from Food.com.

Provided by P48422

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

9 large eggs
1/4 cup freshly grated parmesan cheese
4 ounces feta cheese, crumbled
2 tablespoons minced fresh dill
kosher salt
fresh ground black pepper
2 tablespoons olive oil
1 clove garlic, minced
4 cups packed arugula, stemmed,washed and dried (4 oz, can substitute spinach)

Steps:

  • Oven to 400 degrees F.
  • You will need at 10" non-stick, ovenproof skillet.
  • Lightly beat the eggs.
  • Add the cheeses, dill and salt and pepper to taste.
  • Heat the oil and garlic in the skillet over med-high heat.
  • When the garlic sizzles and starts to turn golden, add the arugala.
  • Cook, stirring constantly, until wilted, about 1 to 2 minutes.
  • Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
  • Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
  • Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
  • Slide or invert the frittata onto a large plate, cut into wedges and serve.

Nutrition Facts : Calories 337.6, Fat 26.2, SaturatedFat 10, Cholesterol 508.1, Sodium 594.3, Carbohydrate 3.4, Fiber 0.3, Sugar 2.6, Protein 21.4

MUFFULETTA FRITTATA



Muffuletta Frittata image

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
12 large eggs
1 cup half-and-half cream
3 tablespoons grated Parmesan cheese
1/2 teaspoon pepper
8 ounces fresh arugula, roughly chopped
2 ounces sliced capicola, chopped
2 ounces hard salami, chopped
2 ounces mortadella, chopped
1 cup shredded mozzarella and provolone cheese blend
OLIVE SALAD TOPPING:
1 cup chopped assorted olives
1 cup chopped giardiniera (7 ounces)
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
1 garlic clove, minced

Steps:

  • Preheat oven to 375°. In a 12-in. cast-iron or ovenproof skillet heat oil over medium heat., In a large bowl, whisk eggs, half-and-half, parmesan and pepper. Pour into skillet, layer arugula, capicola, salami and mortadella; top with provolone. Cook for 3-5 minutes or until eggs start to set on sides., Transfer to oven; bake for 20-25 minutes or until eggs are set and top is browned. , In a small bowl, mix the olive salad topping ingredients together., Cut into wedges, serve with olive topping.

Nutrition Facts : Calories 384 calories, Fat 31g fat (10g saturated fat), Cholesterol 323mg cholesterol, Sodium 1391mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

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From seriouseats.com


HEALTHY FRITTATA RECIPE WITH ARUGULA AND PEPPERS - EAT THIS NOT THAT
2019-11-13 Preheat the broiler. Heat the olive oil in a nonstick, 12" oven-safe skillet over medium-low heat. Add the roasted pepper and garlic and cook for about 1 minute, until the garlic is fragrant but not browned. Stir in the arugula and cook for another 2 minutes or so, until lightly wilted. Add the prosciutto, then pour the eggs over the top.
From eatthis.com


FRITTATA WITH ARUGULA, FETA & SHALLOTS - THE BIOME KITCHEN
2015-12-24 Frittata with Arugula, Feta & Shallots May 2, 2020 December 24, 2015. Back to All Recipes . This Frittata would be great just about any time of day! It would make a great breakfast or you could even put it together quickly for a delicious healthy dinner. This recipe is perfect for those following a gluten-free diet. Frittata with Arugula ,Feta & Shallots. This is a savory and …
From thebiomekitchen.com


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