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Easy Frittata With Arugula and Red Peppers Recipe

Make this at the beginning of your week, and you'll have something easy and healthy ready each morning.
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At its core, a frittata is a crustless quiche that's both considerably easier to make and substantially healthier to eat. A win-win! A great breakfast item, this frittata is an absolutely perfect start to your day because once it's made, it's a nutritious and delicious ready-made meal ready and waiting for you right when you need it most. Make one at the beginning of the week, then slice off a wedge each morning. You could even stuff a piece between a toasted English muffin for a gourmet breakfast sandwich.

Nutrition: 325 calories, 21 g fat (6 g saturated), 480 mg sodium

Serves 4

You'll Need

1⁄2 Tbsp olive oil
1⁄4 cup bottled roasted red peppers, chopped
1 clove garlic, minced
4 cups baby arugula or baby spinach
4 thin slices prosciutto or other good ham, cut into strips
8 eggs, beaten
Salt and black pepper to taste
1⁄2 cup crumbled goat cheese

How to Make It

  1. Preheat the broiler. Heat the olive oil in a nonstick, 12" oven-safe skillet over medium-low heat.
  2. Add the roasted pepper and garlic and cook for about 1 minute, until the garlic is fragrant but not browned.
  3. Stir in the arugula and cook for another 2 minutes or so, until lightly wilted.
  4. Add the prosciutto, then pour the eggs over the top.
  5. Season the eggs with a good amount of salt and pepper, then dot with the crumbled goat cheese.
  6. Cook on the stovetop for 5 to 6 minutes, until most of the egg has set.
  7. Place the pan 6" under the broiler and cook for about 3 minutes, until the rest of the egg has fully set and the top of the frittata has begun to brown.
  8. Cool slightly, remove from the pan, and cut into wedges.

Eat This Tip

Don't take the ingredients in this recipe too literally; rather, learn the basic technique, then play around with the filling based on what you like or what your refrigerator happens to be sheltering. Here are a few ideas to get the wheels turning:

  • Sautéed chorizo, onions, and poblano peppers
  • Leftover chicken or steak, pesto, and ricotta cheese
  • Mushrooms, spinach, sun-dried tomatoes, and feta

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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