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Mediterranean Frittata with Arugula, Sun-Dried Tomatoes & Goat Cheese Recipe

Mediterranean Frittata with Arugula, Sun-Dried Tomatoes & Goat Cheese recipe


This is a yummy egg dish filled with greens, tomatoes, and cheese. It's cooked in a pan and then in the oven. It's like a big, tasty egg pizza without any crust. You can eat it for breakfast or any meal!


142 g of arugula
113 g of goat cheese, crumbled
12 large eggs
2 cloves of garlic, minced
100 g of sun-dried tomatoes, chopped
1 medium yellow onion, diced
1/4 teaspoon of black pepper
2 tablespoons of extra virgin olive oil
1 teaspoon of dried basil
1/2 teaspoon of salt


Preheat your oven to broil and place the rack about 4 inches from the top.
Wash and dry the arugula. Chop the sun-dried tomatoes.
Heat a skillet over medium heat and add the olive oil.
Add the diced onion to the skillet and cook, stirring frequently, until softened, about 3-4 minutes.
Add the minced garlic and sun-dried tomatoes to the skillet. Stir and cook for another 2 minutes.
Add the arugula to the skillet and stir until it wilts, about 1-2 minutes.
In a medium bowl, whisk together the eggs, dried basil, salt, and black pepper.
Pour the egg mixture over the arugula, onions, and sun-dried tomatoes in the skillet.
As the eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until the bottom and sides are firm but the top is still runny, about 6-8 minutes.
Sprinkle the crumbled goat cheese over the top of the frittata.
Place the skillet in the oven under the broiler until the top is set and the cheese is slightly golden, about 2-3 minutes.
To serve, cut the frittata into wedges and enjoy!

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