Tomato Arugula Goat Cheese Frittata Recipes

TOMATO ARUGULA GOAT CHEESE FRITTATA

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.

EGG WHITE FRITTATA WITH ARUGULA, TOMATO AND GOAT CHEESE

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.