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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.



  • 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


  1. Preheat the oven to 375° F (190° C).
  2. Halve the tomatoes, combine with the chopped onion in a bowl, add the garlic, oil, salt, and pepper, and toss to coat.
  3. Spread the mixture on a sheet pan and roast for 20 minutes, until dry and lightly charred.
  4. Set aside to cool.
  5. While the tomatoes are cooling, brush oil into a six-portion small-sized muffin tin.
  6. 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.
  7. When cool, drain and roughly chop, then place in a kitchen towel and squeeze dry. Set aside and reserve.
  8. In a large bowl, combine the eggs, cream, salt, and pepper, and whisk until uniform.
  9. 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.
  10. Divide the egg mixture over the veggie-cheese mixture, filling to the top of the muffin tin cups without overflowing. 
  11. Bake frittata until set in center, about 15 minutes. Let sit for five minutes.
  12. Transfer frittatas to a serving dish.
  13. Garnish the platter with extra arugula and halved cherry tomatoes. Enjoy! 

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