Baked Arugula Frittata

You can make Baked Arugula Frittata in 30 minutes! You'll love this low-carb frittata featuring peppery, slightly bitter arugula greens, garlic, eggs, Parmesan, Pecorino and feta. Substitute spinach if you prefer!

I developed this recipe years ago when trying to use up the arugula in my fridge. My family loved it so much, I began buying arugula just to make this frittata in the oven!

It's loosely based on Mom's Asparagus Frittata, which is cooked on the stove. We love both, and can't imagine life without them!

"Turned out great! Very easy to make and tasty!"

- Kristin

What is arugula?

Although leafy and green, arugula isn't lettuce. It's a cruciferous vegetable that's part of the mustard family. It's a superfood with many benefits, according to the Cleveland Clinic.

Arugula is called "rucola" in Italian. That's why it's known as "rocket," in the U.K. and some parts of the United States.

You can eat it raw, but you have to try cooking arugula for this delicious Italian omelette!

Recipe ingredients

Arugula: Look for arugula near the lettuce at the grocery store. It often comes prewashed in a container. Choose bright green leaves that aren't wilting or turning brown.

If you need an arugula substitute, go with baby spinach.

Eggs: I usually buy extra-large eggs and use 10 for this recipe. If using large eggs, use 10 or 11. If you prefer, you can make an egg white frittata using 2 ½ cups of liquid egg whites from a carton.

Parmesan and Pecorino Romano: My family uses this delicious flavor combination in many of our dishes. It brings a salty, nutty vibe that perfectly complements the arugula and eggs. For the best texture, grate the cheeses yourself.

Feta: This cheese brings a creamy, salty kick to the frittata. It provides the perfect oomph that makes you go "mmmm." If you skip it, you'd need to add more salt.

Buy crumbled feta or cut up part of a block yourself. I always use low-fat crumbled feta, but full-fat would be great too.

How to make it

See the card at the end of this post for the full recipe, but here's an overview.

1. Heat the oil and garlic in an oven-safe, 12-inch skillet. I recommend using a cast iron pan (affiliate link).
2. Add arugula and sauté until wilted.
3. Pour in the beaten eggs and spices.
4. Sprinkle the cheeses on top and bake until cooked through. Broil it for a few minutes to brown the top.

Recipe tips

• Don't worry if the frittata puffs up during baking. It will deflate once it's out of the oven.
• Try adding cooked, ground Italian sausage. Brown the sausage, remove it from the pan, then sauté the arugula. Add the cooked sausage back to the pan and top with the seasoned eggs and cheeses before baking.

Stovetop version

To make this completely on the stove, lower the heat when you add the eggs and cheese to the pan. Cook the frittata on medium-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'll 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.

What to serve with it

Arugula frittata makes a great meatless meal for Lent, served with No-Knead Italian Bread and fruit. Or, add it to your breakfast or brunch menu and serve it with Italian Roasted Potatoes. For a low-carb option, serve it with Pesto Salmon.

Can you freeze frittata?

The texture might become rubbery, but you can freeze leftover frittata once it has cooled off. Slice it into portions and store them in an airtight container or freezer bag for 3-4 months. Reheat them in the oven.

More ways to use arugula

If you buy arugula for this recipe and have extra left, here are some delicious ways to use it:

• Enjoy it as an autumn salad with apples and pecans.
• Add it to homemade pizza with prosciutto for a delicious flavor combo.
• Include it in a sandwich with fresh mozzarella and homemade turkey lunch meat.
• Use it instead of spinach in this pesto sauce with walnuts.

More recipes like this

• Spaghetti Frittata
• Sausage and Egg Casserole without Bread
• Zucchini Bake
• Pasta with Rapini
• Spinach-Ricotta Pie
• 50 Recipes Using Spinach

If you try this Baked Arugula Frittata recipe, please leave a comment and a rating!

(Recipe Source: Cooking with Mamma C. Originally published on May 15, 2017 and updated now with additional photos and information.)