In the near future I am going to have a few arugula recipes coming your way, starting with this arugula goat cheese frittata. My tiny arugula patch in the garden has done better than ever this spring and I have been eating so much arugula that I had to come up with some creative ways to cook with it.
For this frittata recipe, I wanted to keep things simple. I opted to finish the frittata on the stove instead of in the oven. It works with this recipe because the frittata is very small with only two eggs. See the variations to scale up the serving size.
To season the frittata I use the classic salt and pepper as well as onion and garlic. Saute the onion first to caramelize it and make it sweeter. Add the garlic later so that it doesn’t burn, but also so that its flavor stays strong without using much.
Finally, I love cheese in my eggs so I added some tangy goat cheese because it pairs well with arugula. I have made this dish as a quick and easy lunch for one many times. It is also delicious cold and could be made in advance for a lunchbox option as well.
Variations to the Arugula Goat Cheese Frittata recipe:
- Make a large batch: If you want lots, quadruple the recipe using 8 eggs. Use a 10 or 12-inch skillet and cook on the stovetop only until the edges are set. Then transfer to the oven at 400 F for 15-20 minutes, or until the eggs are fully set.
- Simple swaps: Try feta in place of goat cheese, or shallot in place of onion.
- Do I need milk? I have tried this recipe with water instead of milk and it still works but it is not as rich and creamy. To answer the question, no, but milk is better.
- Add herbs like basil or dill. Fresh herbs would be best mixed in with the arugula. Dried herbs will work if you mix it in with the salt and pepper.
- 2 large eggs
- 2 TBS milk
- ¼ tsp each: kosher salt and black pepper
- 1 TBS olive oil
- ¼ cup diced onion
- 1 garlic clove, minced
- 2 cups loose arugula, baby or torn into pieces
- 1 oz goat cheese, crumbled
- Mix together the eggs, milk, salt and pepper.
- In a small (8-in) skillet with a lid, saute onion in olive oil until translucent. Add garlic and arugula and stir to mix in the onion (the arugula will wilt, but it does not need to cook down).
- Pour the eggs over the arugula in the pan. Scatter goat cheese over top of the eggs. Turn heat to low, cover, and cook until the egg is set, about 4-5 minutes.
