Tomato Arugula Goat Cheese Frittata Recipes

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TOMATO ARUGULA GOAT CHEESE FRITTATA



Tomato Arugula Goat Cheese Frittata image

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

6 eggs
1 cup whole milk
5 ounces goat cheese
2 tablespoons butter
2 cloves garlic (minced)
4 1/2 cups fresh arugula (divided)
2 cups grape tomatoes
salt and pepper (as desired)

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 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.

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