Onion and Arugula Frittata with Goat Cheese

Onion and Arugula Frittata with Goat Cheese

Onion and Arugula Frittata with Goat Cheese

Frittatas are omelets for people who have too many things going on.  Heat an oven ready pan, put in the garnishes, pour the eggs over, pop into the oven and let the oven finish the job while you get the rest of the meal ready.

A frittata can be transformed by a variety of ingredients.  In this one I’m using caramelized onions and arugula, but any number of other inclusions will work.  Mushrooms, asparagus, ham, broccoli, cheese, whatever floats your boat for flavor combinations is ok.  Frittatas are suitable for any time of the day – or night!   Snuggled up to some toast or an English muffin, it’s breakfast.  Pair it up with a salad and roll and call it lunch.  Add a bowl of soup to expand the meal and it becomes supper.   For a dish that’s so simple to make, it has a pretty swanky reputation.

For any dieters among you, a frittata is the perfect food.  Load it up with veggies and some extra egg whites, and it becomes about as healthy as it can get.  Serve it warm, at room temperature or cold (hello, 20-second breakfast of leftovers.)

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One final thing I love about a frittata…..  It’s an oven to table meal.  Just take the whole darn thing from the oven to the table and serve it straight out of the pan.    Wonderful, indeed!!

With this recipe it’s the pairing of sweetly caramelized onions and the peppery arugula with the silkiness of eggs and creamy goat cheese that really puts this one over the top.  I had a very hard time limiting myself to just one serving.  I ate the two pieces that were leftover, one day for lunch, and the other,  one morning for breakfast and  had just as much enjoyment as the first time around.

 ONION AND ARUGULA FRITTATA WITH GOAT CHEESE

Yield:   Makes 4 servings

Ingredients:

  • 1  Tbsp. olive oil
  • 2 medium sweet onions, thinly sliced
  • Kosher salt
  • pinch of red pepper flakes, optional
  • 4 cups arugula
  • 3 whole eggs
  • 3 egg whites
  • 1/3 cup skim milk
  • 1/4 cup goat cheese crumbles

Directions:

1.  Preheat the oven to 350*F.  Heat the olive oil in a medium oven-safe skillet over medium heat.  Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.

Slowly caramelize the onions until they're fragrant and golden.

Slowly caramelize the onions until they’re fragrant and golden.

2.  Season the onions to taste with salt and red pepper flakes, if using.  Add the arugula and cook until wilted, 1 to 2 minutes.  Raise the heat to medium high.

Next add the arugula and stir a bit till it wilts.

Next add the arugula and stir a bit till it wilts.

3.  In a medium bowl, whisk the eggs, egg whites and milk to combine.  Pour the mixture into the pan and let it cook  2 to 3 minutes to set the base.  Sprinkle the goat cheese on top of the egg mixture.

Pour in the egg mixture, and sprinkle on goat cheese.

Pour in the egg mixture, and sprinkle on goat cheese.

4.  Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes.  Let cool for 5 minutes before serving.  The frittata can be served warm, at room temperature or chilled.

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 Onion and arugula frittata with goat cheese.

Onion and arugula frittata with goat cheese.

Additional notes: 

1.  Be sure to allow enough time to properly caramelize the onions.  Onions caramelize best in a large skillet with plenty of room over very low heat.  Stir occasionally to ensure even cooking.

2.  This frittata may be made with a variety of other healthy leafy greens.  Try subbing in collards, spinach, chard or kale for the arugula.

SOURCE:   The Incredible Egg

Zucchini Frittata

Zucchini Frittata

Zucchini Frittata

Garden fresh zucchini are abundant and delicious right now—everyone’s gardens are overflowing with them.  Pair zucchini with eggs and Asiago cheese, and make a scrumptious frittata that highlights this vegetable’s subtle flavor.

This wonderful recipe lends itself to many variations.  Originally intended for using zucchini, I like to mix yellow squash with the zucchini, to make it more colorful, and nutritious.  Also if you’re counting calories, fat grams or cholesterol,  you can still get the same great results by using an egg substitute .    In place of the Asiago cheese, substitute grated Parmesan for a slightly different flavor.  You can also place a layer of fresh garden tomatoes on top, and this too provides some added color and nutrition.  So mix it up any way you please with what you have on hand, and it will still be successful and delicious.

I love to make frittatas because you can eat them for any meal, and they are so inexpensive to make.  It you have leftovers, they can be tomorrow’s  breakfast or lunch.  Perfect also for meatless meals, gluten free, and low carb diets.

Recipe:  ZUCCHINI FRITTATA

Yield:   4 – 5  servings

Ingredients;

My version uses a mix of yellow and zucchini squash.

My version uses a mix of yellow and zucchini squash.

  • 2 tsp. olive oil
  • 1 medium onion, diced
  • 1  1/2 cups grated zucchini, or combination of zucchini and yellow squash
  • 1/2 tsp. salt,  pepper to taste
  • 4 large eggs
  • 4 egg whites
  • 1/4 cup grated Asiago cheese

Directions:

1.  Preheat the oven to 400*F.

2.   Heat oil in a 10-inch skillet over medium heat.  Stir in onion an cook until slightly golden, about 8 to 10 minutes.  Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3  minutes or until mixture dries up, stirring frequently.

Saute the vegetables and onion in a little olive oil.

Saute the vegetables and onion in a little olive oil.

3.  In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper.

4.  Pour the eggs into the skillet, making sure they cover all the vegetables.  (If using tomatoes arrange them on top and season with salt and pepper.)   When the edges begin to set (about 2 minutes) transfer skillet to the oven.  Bake for about 16 to 18 minutes, until frittata is completely cooked.

Pour the egg mixture over the vegetables in the skillet or a casserole.

Pour the egg mixture over the vegetables in the skillet or a casserole.

5.  Remove from the oven and serve hot with tomato wedges or a salad on the side.

Golden with all the melted cheese.

Golden with all the melted cheese.

I made a double recipe here, and baked it in a pyrex casserole, layering in the vegetables first and then pouring the egg mixture over the top.  It looks different because it is not in a skillet.

Cuts nicely and holds its shape.

Cuts nicely and holds its shape.

SOURCE:     Vegetarian Pleasures,  by Jeanne Lemlin