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    Home » Side Dishes

    Baked Arugula Frittata

    Published: May 15, 2017 · Modified: Sep 30, 2024 by Mamma C · This post may contain affiliate links.

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    Baked Arugula Frittata is great for breakfast, brunch, lunch or a meatless dinner! The peppery greens are so good combined with eggs, garlic, Parmesan, Romano and feta. Plus, baked frittata vs. stovetop.

    baked arugula frittata in iron skillet

    To bake in the oven or cook on the stove. That is the question.

    The frittata question, in case you're wondering. It's an important, philosophical topic.

    You see, my whole life, I've only known frittata to be made on the stove, as it's done in Naples. Some of you may recall when I shared Mom's Asparagus Frittata and explained I finally learned to flip it like a true Napoletana.

    slice of baked arugula frittata on a plate with a fork

    It was fabulous, and I've made that several times, along with this delicious Fried Spaghetti Frittata. But I've always wondered about baked frittata.

    After all, everyone else was doing it. What was I missing?

    I had to find out. So, one day, when I discovered a large container of baby arugula that needed to be used pronto, I decided to make baked arugula frittata.

    My first try showed promise. I sautéed my arugula in olive oil and garlic on the stove (in my cast iron pan), then added eggs and cheese before popping the whole thing in the oven. I finished it in the broiler to get some browning action on top.

    spread of baked arugula frittata, a bunch of grapes and loaf of bread with forks and knives

    I was satisfied with the method (read on for my comparison of baked vs. stovetop) but needed to work on the ingredients. I'd used Parmesan and Romano but realized the peppery greens needed a salty kick from feta. And more eggs.

    I jotted down my notes for next time.

    Luckily for all of us, my next iteration was spot on. The feta, plus a little sprinkle of salt, provides the perfect oomph that makes you go "mmmm."  

    If you're a fan of arugula, this is heaven. And, if not, feel free to use spinach instead.

    half of a baked arugula frittata in a skillet, slices of baked arugula frittata on plates beside it

    And now, for my assessment of baked frittata vs. stovetop frittata.

    • Ease - The baked frittata isn't intimidating, like the stovetop version can be. No worries about flipping at the wrong time and splattering batter all over your sink.
    • Cleanup - The oven frittata uses two fewer pans than the stovetop version (the stovetop one requires extra pans for inverting the frittata — unless you own a frittata pan (affiliate link), which I'm adding to my wish list!)
    • Length of cooking time: The baked frittata takes about seven minutes less to make than the stovetop version.
    • Taste & Texture - The oven-baked frittata is very good. I'd give it an 8 on a scale of 1-10. But, Mom is right. Frittata made on the stove is a 10. You just can't get that crispy bottom, beautifully browned top and superior flavor with the oven version.

    I'll let you decide which method you prefer. I'm pretty sure I'll be using whichever one suits my mood and circumstances on any given day.

    slice of baked arugula frittata on a plate

    But don't miss out on this arugula frittata. It's perfect for Sunday breakfast or brunch.

    Or how about leftovers to pack for lunch? (It reheats beautifully in the microwave.)

    It also makes a great vegetarian dinner, served with bread and fruit. It's a great meal for Lent.

    I've said it before, but can't resist repeating...Hakuna frittata, my friends! Enjoy!

    If you're looking for other breakfast or brunch ideas, you might like this Italian Sausage and Egg Casserole, Our Favorite Pancakes or Healthy Whole Wheat Blueberry Muffins.

    And if you enjoy Italian greens, don't miss this broccoli rabe pasta.

    Enjoy!

    baked arugula frittata in iron skillet

    Baked Arugula Frittata

    This baked arugula frittata has three cheeses and is so good! See the notes for a stovetop version.
    4.80 from 5 votes
    Print Pin Rate Save Go to Collections
    Course: brunch, lunch, dinner
    Cuisine: Italian-American
    Prep Time: 12 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 -6
    Calories: 385kcal
    Author: Mamma C

    Ingredients

    • 10 extra-large eggs
    • ½ cup grated Parmesan cheese (plus extra for serving)
    • ½ cup grated Romano cheese
    • ¼ cup crumbled feta
    • 3 tablespoons olive oil
    • 1 medium clove garlic (peeled and pressed)
    • 4 ounces baby arugula (rinsed and patted dry if needed)
    • ¼ teaspoon black pepper
    • sprinkle of salt
    US Customary - Metric
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    Instructions

    • Preheat your oven to 350 degrees F. Crack your eggs into a small mixing bowl. Grate your Parmesan and Romano and crumble your feta, if needed. Toss the cheeses together in a small bowl.
    • Heat a 12-inch cast iron or oven-safe skillet on the stove over medium-high heat. (If using a cast iron, the handle will get hot, so protect your hand with a glove or oven mitt.) Add your olive oil to the pan and spread it around to cover the bottom.
    • Use a garlic press to press your garlic into the pan. (Or chop it finely, if you don't have a press.) Stir the garlic around for about 30 seconds.
    • Add your arugula to the pan and stir to coat the greens with the oil. Sauté the arugula for at least five minutes, until wilted.
    • While the arugula is cooking, beat your eggs with a whisk or fork. Stir in your black pepper and sprinkle of salt.
    • When the arugula is completely wilted, pour your eggs over the top. Sprinkle on your cheese in an even layer, covering the entire surface. Turn off the heat on the stove.
    • Place your pan in the oven on the center rack. Bake for 15 minutes, then broil for three minutes to lightly brown the top.
    • Cut the frittata into wedges to serve, and sprinkle extra Parmesan on top, if desired.

    Notes

    To make this completely on the stove, lower the heat when you add your eggs and cheese to the pan. Cook the frittata on low until the top is almost completely set, with just a small circle in the middle that needs to cook more. Flip over the frittata: If you don't have a special frittata pan, you will need to invert the frittata onto a round platter or pizza pan, then flip it again onto another round platter, then invert it back into your skillet. Cook until the bottom is done.

    Nutrition

    Calories: 385kcal | Carbohydrates: 3g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 441mg | Sodium: 609mg | Potassium: 282mg | Sugar: 1g | Vitamin A: 1465IU | Vitamin C: 4.5mg | Calcium: 425mg | Iron: 2.7mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C)

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    Comments

    1. Cheryl "Cheffie Cooks" Wiser says

      May 24, 2017 at 6:40 pm

      Love Frittatas I always bake ours. We love sauteed arugula so I would say in a frittata would be great!!!!

      Reply
      • Mamma C says

        May 24, 2017 at 8:46 pm

        I think you would love this, Cheryl!

        Reply
    2. annie@ciaochowbambina says

      May 18, 2017 at 3:22 pm

      This is brilliant! I've never had arugula in my frittata... Near it, on it, but never in it. I will love this!!

      Reply
      • Mamma C says

        May 18, 2017 at 5:05 pm

        I'm so glad I took a chance on throwing it in a frittata. Now, I buy arugula just to make this! Thanks, Annie!

        Reply
    3. Platter Talk says

      May 15, 2017 at 10:05 pm

      5 stars
      Great flavors combination with the arugula and feta. Love the savory!

      Reply
      • Mamma C says

        May 16, 2017 at 7:39 am

        Thanks, Dan!

        Reply
    4. Sia | Monsoon Spice says

      May 15, 2017 at 12:26 pm

      I have always made frittata on stove top and sometimes just grill it for couple of minutes to get nice golden brown top. I am intrigued by this baked version and eager to give it a try 🙂 Thanks for sharing the recipe.

      Reply
      • Mamma C says

        May 15, 2017 at 12:54 pm

        The baked version is convenient if you don't have a frittata pan, but you could make this on the stove instead. Thanks, Sia!

        Reply
    5. Karen @ Seasonal Cravings says

      May 15, 2017 at 11:25 am

      5 stars
      I've never put arugula in a frittata but I'll bet it adds so much peppery flavor. Love having a good frittata in the fridge for lunches on the go too!

      Reply
      • Mamma C says

        May 15, 2017 at 11:27 am

        I love the arugula in this, and it's a great way to get all my veggie servings. Thanks, Karen!

        Reply
    6. Luci's Morsels says

      May 15, 2017 at 11:14 am

      5 stars
      I love a good breakfast frittata and this looks like it wouldn't disappoint! I am definitely going to try this. Thank you for sharing! Luci’s Morsels | fashion. food. frivolity.

      Reply
      • Mamma C says

        May 15, 2017 at 11:21 am

        I really enjoy the peppery arugula and the combination of cheeses here. I hope you do too! Thanks, Luci.

        Reply
    7. Dahn says

      May 15, 2017 at 10:40 am

      5 stars
      I love frittata's, they really do make for a great brunch menu and leftovers are always great.

      Reply
      • Mamma C says

        May 15, 2017 at 10:42 am

        The leftovers are awesome! Thanks, Dahn. 🙂

        Reply
    4.80 from 5 votes (1 rating without comment)

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    Hi, I'm Andrea, also known as Mamma C. I've been sharing family-tested recipes from my Italian-American kitchen for a decade! I hope you'll visit often!

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