Mediterranean Tomato, Arugula & Goat Cheese Frittata
A soft, fluffy egg frittata filled with juicy cherry tomatoes, peppery arugula, and creamy goat cheese. Light, nutritious, and elegant enough for holiday brunch or weekday meals.
⏱ Time
Prep: 10 minutes
Cook: 15–20 minutes
Total: 25–30 minutes
🧺 Ingredients
6 large eggs
½ cup milk (or cream for richness)
1 cup cherry tomatoes, halved
1 cup arugula, roughly chopped
½ cup goat cheese, crumbled
1 tbsp olive oil
½ small onion, finely chopped
Salt & black pepper, to taste
½ tsp dried oregano or thyme (optional)
🍽️ Instructions
Step 1: Prep the Oven & Pan
Preheat oven to 180°C (350°F).
Use an oven-safe skillet (8–10 inch) and heat olive oil over medium heat.
Step 2: Sauté Aromatics
Sauté onions for 2–3 minutes until soft.
Add cherry tomatoes and cook for another 2 minutes until slightly softened.
Add arugula just before removing from heat — it will wilt lightly.
Step 3: Mix Eggs
In a bowl, whisk eggs, milk, salt, pepper, and oregano.
Stir in sautéed vegetables.
Step 4: Cook Frittata
Pour egg mixture back into the skillet.
Crumble goat cheese evenly on top.
Cook on stove for 3–4 minutes until edges start to set.
Step 5: Bake
Transfer skillet to oven and bake 10–12 minutes, until eggs are fully set and slightly golden.
Step 6: Serve
Let frittata cool 2 minutes, slice, and serve warm.
💡 Tips
Use fresh goat cheese for creaminess.
Add roasted red peppers or spinach for extra color.
Can be made ahead — reheat gently in the oven.
For a richer flavor, sprinkle a little Parmesan on top before baking.
❓ frequently Asked Questions FAQ
Q: Can I make this vegetarian?
Yes — it’s already vegetarian.
Q: Can I make it vegan?
Yes — replace eggs with chickpea flour batter and use vegan cheese.
Q: Can it be cooked entirely on the stove?
Yes — cover skillet with lid and cook on low heat 10–12 minutes until set.
🧮 Nutrition information
Calories: 220
Protein: 14g
Carbs: 5g
Fat: 16g
Fiber: 2g