This post first appeared over at Real Housemoms where I’m a contributor.
Start your morning off right with this flavorful and healthy protein packed Tomato Arugula Goat Cheese Frittata made with eggs and fresh veggies!
I’ve long been a fan of frittatas. What’s not to love about everything you need in a meal packed together in one delicious serving? Okay, okay. If you’re one of those eaters where each of your foods can’t touch one another on your plate, a frittata might not be for you. But if you’re like me and have to have a bit of everything in every single bite, then you’ll definitely want to add fritattas to your regular breakfast menu.
And goat cheese! I love goat cheese to the ends of the earth. It’s tart and oh-so-creamy. If you’ve never enjoyed goat cheese, you must add it to your bucket list. First, grab some at the store. Then, find some freshly made goat cheese at the farmers market. You know, the kind where they milked their own pet goats and turned it into their own handcrafted homemade cheese. It will rock your world. Perhaps that’s only a Portland thing (reason #783 why I love living here).
In my day, I’ve made quite a few frittatas. I typically make them with eggs and cottage cheese plus a little flour and baking powder to gift them some real lift. For this frittata, I opted for the standard egg and milk combination. I knew it wouldn’t rise as tall, but I wanted the soft chevre and the brightly colored tomatoes and arugula to take center stage. This is definitely best right out of the oven, but makes for a healthy make-ahead breakfast if you’re doing a little weekend cooking for your weekday meal prep.
Tomato Arugula Goat Cheese Frittata
- 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
- 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.
Since, in my opinion, goat cheese is the star of this dish, I decided to share a couple other favorite chèvre recipes like my Smoked Salmon Asparagus Goat Cheese Omelet:
And one of my favorite two-bite appetizers, Roasted Beet and Chèvre Crisps: