Vegetable Frittata with Goat Cheese and Arugula

Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes


3 tablespoons olive oil
1 tablespoons chopped garlic
1 zucchini, cut into 1/2-inch dice
1 cup sliced crimini mushrooms
1 cup drained oil-packed sun-dried tomatoes, coarsely chopped
2 cups fresh spinach, coarsely chopped
Salt and freshly ground black pepper
8 large eggs
1/4 chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
4 ounces soft goat cheese
1/4 pound baby arugula, washed and dried, optional


Heat the olive oil in an medium nonstick skillet over medium heat. Add the garlic and sauté until the garlic is fragrant, about 30 seconds. Add the zucchini, mushrooms, tomatoes, spinach, and a pinch of salt and pepper. Cook, stirring often, until the vegetables are tender, about 4 minutes. Transfer to a small bowl.

Whisk the eggs in a medium bowl. Add the cooked vegetables, parsley, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.

Position an oven rack 6-inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the butter over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden. Slide a silicone spatula under the bottom to keep it from sticking. Dot the top of the frittata with the goat cheese and slide the skillet under the broiler. Cook until the eggs are set, the cheese has melted, and the top is golden-brown, about 3 minutes more. Slide onto a platter and allow to cool for 5 minutes. Cut into wedges and serve topped with arugula, if using.

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