03 June 2014

goat cheese & arugula frittata. {grainfree & vegetarian}

3 June 2014

This is a good one for a quick lunch or brunch get-together. The egg base & timing are a good standard, while the veggies & cheese are easily interchangeable to whatever is in your refrigerator or what is in season.  

goat cheese & arugula frittata.
serves 4 

1 TBL extra virgin olive oil
1/2 cup red onion, sliced
2 cloves garlic, minced
1 TBL rosemary, chopped

2 big handfuls of arugula

6 free-range eggs
1/4 cup plain full fat yogurt (I like goat's milk yogurt)
sea salt & cracked pepper

3oz goat cheese, crumbled

  1. Preheat the oven to 375 degrees.
  2. Heat the butter over medium heat in a 8-inch cast iron skillet.  Sauté the onions until soft & just barely browned, about 10 minutes.  Add the arugula, garlic & rosemary. Season with salt & pepper to taste. 
  3. Meanwhile, beat the eggs & yogurt until combined.  Pour over the onions & arugula.  Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle).  Sprinkle the cheese on top & stick it in the oven for exactly 8 minutes; it should be just set throughout.
happy eatings & cheers!
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