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Arugula Frittata

This incredibly simple and utterly delightful Arugula Frittata is perfect for busy mornings, a light lunch, or even a quick weeknight dinner. It’s fast, easy, and crowd-pleasing!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs The foundation of our frittata.
  • 2 tablespoons heavy cream For that extra creamy texture.
  • ½ scant teaspoon fine salt Just enough to enhance the flavors.
  • ⅛ teaspoon black pepper A little kick to awaken your taste buds.
  • ¼ teaspoon garlic powder Because garlic makes everything better!
  • 1 tablespoon olive oil For sautéing our star ingredient.
  • 6 oz fresh arugula The peppery, vibrant green that gives this frittata its name. Don't be shy with it; it wilts down beautifully!
  • ¼ cup crumbled feta cheese For a salty, tangy bite.

Equipment

  • Medium Mixing Bowl
  • Non-stick pan
  • Lid for pan

Method
 

  1. First things first, let's get our egg mixture ready. In a medium mixing bowl, crack all 6 eggs. Add in the cream, salt, pepper, and garlic powder. Give it a good whisk until everything is nice and combined, looking smooth and homogenous. This is where all the flavor starts to build!
  2. Now, let’s talk about that gorgeous arugula. Heat the olive oil in your non-stick pan over medium heat. Once it’s shimmering, toss in the arugula. Stir it around for about 2 minutes, just until it wilts down. It’ll seem like a lot, but trust me, it cooks down!
  3. Time to bring it all together! Gently pour the whisked egg mixture over the wilted arugula in the pan. Make sure it covers everything evenly. Then, sprinkle that lovely crumbled feta cheese all over the top. It’s like adding little jewels of flavor!
  4. Now for the cooking. Cover the pan with a lid, leaving it just slightly ajar to let a little steam escape. Reduce the heat to low and let it cook for about 5 minutes. You’re looking for the frittata to be set and have a beautiful, lightly golden color. You’ll know it’s ready when the edges look cooked and the center is no longer jiggly.

Notes

This frittata is wonderfully adaptable! Feel free to get creative and make it your own. If feta isn't your favorite, try goat cheese, shredded cheddar, or even some Parmesan. Feel free to add finely chopped onions, bell peppers, mushrooms, or spinach along with the arugula. Just sauté them before adding the greens! Fresh herbs like dill, chives, or parsley can add an extra layer of flavor. Cooked bacon, ham, or sausage would be a delicious addition for a heartier meal.
A few little tricks can make your frittata even more spectacular: Don't Overcook: Keep an eye on the frittata. Overcooking can make it rubbery. Low and Slow: Cooking on low heat ensures the eggs cook evenly without burning the bottom. Prep Ahead: You can whisk the eggs and chop any extra veggies the night before to save time in the morning. Non-Stick is Key: Using a good non-stick pan makes this recipe a breeze and ensures easy cleanup. If you don't have one, make sure your pan is well-greased.