Easy Frittata With Arugula and Red Peppers Recipe
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
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
- Preheat the broiler. Heat the olive oil in a nonstick, 12″ oven-safe skillet over medium-low heat.
- Add the roasted pepper and garlic and cook for about 1 minute, until the garlic is fragrant but not browned.
- Stir in the arugula and cook for another 2 minutes or so, until lightly wilted.
- Add the prosciutto, then pour the eggs over the top.
- Season the eggs with a good amount of salt and pepper, then dot with the crumbled goat cheese.
- Cook on the stovetop for 5 to 6 minutes, until most of the egg has set.
- 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.
- 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!