Ease of Preparation: Easy
Yield: Serves 4-6
Arugula-Tomato Frittata
These rich and fluffy little frittatas are packed with peppery arugula, bright cherry tomatoes and tangy goat cheese, making them a welcome part of any breakfast, lunch, dinner, or even an afternoon snack.
Ingredients:
- 4 cups (1 L) cherry tomatoes
- 1 small yellow onion, medium dice
- 2 cloves garlic, finely chopped
- 1 hot pepper, minced
- 1 tablespoon (15 ml) olive oil, plus more for the dish
- Salt and pepper
- 4 cups (1 L) packed arugula leaves
- 8 large eggs
- ¼ cup (60 ml) whipping cream
- ½ cup (120 ml) crumbled goat cheese (about 4 1/2 ounces)
- More arugula leaves and halved cherry tomatoes, to garnish
Method:
Preheat oven to 375 F (190 C).
Halve the tomatoes, combine with the chopped onion in a bowl, add the garlic, oil, salt, and pepper, and toss to coat.
Spread the mixture on a sheet pan and roast for 20 minutes, until dry and lightly charred.
Set aside to cool.
While the tomatoes are cooling, brush oil into a 6-portion small-sized muffin tin.
Bring large pot of salted water to boil. Add arugula and cook just until wilted, about 5 seconds. Transfer to an ice bath to stop the cooking.
When cool, drain and roughly chop, then place in kitchen towel and squeeze dry. Set aside and reserve.
In a large bowl, combine the eggs, cream, salt, and pepper, and whisk until uniform.
In a separate bowl, combine the tomato mixture and arugula. Loosely fill the muffin tin cups ¾ of the way up with the tomato-arugula mixture. Top with crumbled goat cheese.
Divide the egg mixture over the veggie-cheese mixture, filling to the top of the muffin tin cups without overflowing.
Bake frittata until set in center, about 15 minutes. Let set for 5 minutes.
Transfer frittatas to a serving dish.
Garnish the platter with extra arugula and halved cherry tomatoes.
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