Best Quick Arugula And Mozzarella Frittata Recipes

Arugula and Fontina Frittata image

Yield Makes 4 servings

Number Of Ingredients 7

1 garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

Steps:

Preheat broiler.
Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.

Egg White Frittata with Arugula, Tomato and Goat Cheese image

Provided by Valerie Bertinelli

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced sweet onion
4 cups loosely packed baby arugula
8 large egg whites
2 teaspoons Dijon mustard
1 plum tomato, thinly sliced crosswise
Kosher salt and freshly ground pepper
1/2 cup crumbled goat cheese
1 teaspoon balsamic glaze
Handful of small fresh basil leaves (optional)

Steps:

Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.

Quick Arugula and Mozzarella Frittata image

Provided by blucoat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 garlic clove, halved
1 1/2 tablespoons extra virgin olive oil
5 ounces baby arugula (7 cups packed)
3 eggs
6 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomatoes, sliced finely
4 ounces shredded mozzarella cheese

Steps:

Preheat broiler.
Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes.
Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
Whisk together eggs, egg whites, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes.
Add sliced tomatoes and sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
Can be served warm or cold.

Nutrition Facts : Calories 226.5, Fat 15.5, SaturatedFat 5.6, Cholesterol 181, Sodium 614.5, Carbohydrate 4.1, Fiber 1, Sugar 2.5, Protein 17.6