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.
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.
It was fabulous, and I’ve made that several times. 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.
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.
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,* 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.
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.
I’ve said it before, but can’t resist repeating…Hakuna frittata, my friends! Enjoy!
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(Recipe Source: Cooking with Mamma C)