Baked Arugula Frittata

arugula frittata in cast iron pan garnished with arugula

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4.80 from 5 votes

Make this frittata with arugula in the oven for an easy and delicious meal ready in 30 minutes!

Prep Time12

Cook Time18

Total Time30

Course: brunch, lunch, dinner

Cuisine: Italian

Servings: -6

Calories: 386kcal

Author: Mamma C

Equipment

cast iron pan

Ingredients

10 extra-large eggs (can substitute 2 ½ cups liquid egg whites)
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
5 ounces baby arugula (rinsed and patted dry if needed)
¼ teaspoon black pepper
1 pinch salt

Instructions

Preheat your oven to 350 degrees F. Crack the eggs into a small mixing bowl. Grate the 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 the olive oil to the pan and spread it around to cover the bottom.
Use a garlic press to press the garlic into the pan. (Or chop it finely, if you don't have a press.) Stir the garlic around for about 30 seconds.
Add the 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 the eggs with a whisk or fork. Stir in the black pepper and salt.
When the arugula is completely wilted, pour the eggs over the top. Sprinkle on the Parmesan, Romano and feta 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, or until cooked through. 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. Cover the leftovers and refrigerate them for up to four days.

Notes

To make this completely on the stove, lower the heat when you add the 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'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.

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