Frittatas are one of my favorite things to make on the weekends since they are simple to put together, fast, and incredibly versatile. Not only can you put virtually anything in a frittata, you can eat it for any meal, and its good hot or cold. That's my kid of recipe and having one in the fridge saves me when I am too busy to cook something. Lately I have been really loving Italian flavors and fell in love with this simple Italian Frittata. It's filled with onions, garlic, cherry tomatoes, roasted red peppers, arugula, and of course some cheese. Everything starts in a skillet on the stove top and is finished in the oven. If you have a cast iron pan, I recommend using that but if not any large, oven safe skillet will work.
Italian Breakfast Frittata
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- 1 tbsp. olive oil
- 1/2 cup onion, diced
- 4 cups arugula
- 2 U garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 1 cup roasted red peppers, chopped
- 1 tbsp Italian seasoning
- 10 U eggs, whisked
- 2/3 cup nonfat milk
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 cup part skim shredded mozzarella
- 1/4 cup Parmesan
Preheat the oven to 350 degrees. Whisk together the eggs, milk, salt, pepper, Italian seasoning, and mozzarella cheese. Set aside.
Heat the olive oil over medium high heat in a large skillet. Add the onion and cook for 5-7 minutes until beginning to become translucent. Add the arugula and garlic and cook for 1 minute until fragrant. Stir in the tomatoes and roasted red peppers.
Pour the eggs in the pan and cook until edges start to pull away from the pan, usually in about 4-6 minutes. Sprinkle Parmesan cheese on top.
Place the entire skillet in the oven and bake for 14-16 minutes until eggs are set.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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