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Arugula tomato frittata
These rich and fluffy little frittatas are packed with peppery arugula, bright cherry tomatoes and tangy goat cheese, making them a welcome part of any breakfast, lunch, dinner, or even an afternoon snack.
SERVES
4
TO
6
Ingredients
- 4 cups (1 L) cherry tomatoes
- 1 small yellow onion, medium dice
- 2 cloves garlic, finely chopped
- 1 hot pepper, minced
- 1 tablespoon (15 ml) olive oil, plus more for the dish
- Salt and pepper, to season
- 4 cups (1 L) packed arugula leaves
- 8 large eggs
- 1/4 cup (60 ml) whipping cream
- 1/2 cup (120 ml) crumbled goat cheese (about 4 1/2 ounces)
- More arugula leaves and halved cherry tomatoes, to garnish
Directions
- Preheat the oven to 375° F (190° C).
- Halve the tomatoes, combine with the chopped onion in a bowl, add the garlic, oil, salt, and pepper, and toss to coat.
- Spread the mixture on a sheet pan and roast for 20 minutes, until dry and lightly charred.
- Set aside to cool.
- While the tomatoes are cooling, brush oil into a six-portion small-sized muffin tin.
- Bring a large pot of salted water to boil. Add arugula and cook just until wilted, about five seconds. Transfer to an ice bath to stop the cooking.
- When cool, drain and roughly chop, then place in a kitchen towel and squeeze dry. Set aside and reserve.
- In a large bowl, combine the eggs, cream, salt, and pepper, and whisk until uniform.
- In a separate bowl, combine the tomato mixture and arugula. Loosely fill the muffin tin cups three-quarters of the way up with the tomato-arugula mixture. Top with crumbled goat cheese.
- Divide the egg mixture over the veggie-cheese mixture, filling to the top of the muffin tin cups without overflowing.
- Bake frittata until set in center, about 15 minutes. Let sit for five minutes.
- Transfer frittatas to a serving dish.
- Garnish the platter with extra arugula and halved cherry tomatoes. Enjoy!
