Some meals feel just a little more special, without being complicated. This frittata recipe is perfect for brunch with friends, Mother’s Day, holidays, or anytime you want to prepare something thoughtful and nourishing for someone you love. It looks elegant and tastes indulgent, yet it’s full of high-quality protein, healthy fats, and mineral-rich greens to support steady energy and balanced blood sugar, making it a brunch you can savor without the mid-afternoon crash.
Savory Arugula & Goat Cheese Frittata with Sun-Dried Tomatoes
Ingredients
- 1.5 tbsp Olive oil or avocado oil
- 5-6 oz Arugula
- 1/4 cup Green onions, finely diced
- 2 cloves Garlic, minced
- 12 large Eggs
- 3 tbsp Milk (or milk alternative – cashew, almond, or coconut are good options)
- 1/2 cup Goat cheese, crumbled
- 1/3 cup Sun-Dried tomatoes
- Sea salt & fresh ground pepper, to taste
Instructions
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Preheat your oven to 350°F. Lightly grease a 9×13-inch casserole dish (or you can use a cast iron skillet) with olive oil or avocado oil to prevent sticking.
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In a large skillet over medium heat, warm 1.5 tablespoons of extra virgin olive oil. Add the baby arugula and sauté until just wilted (about 3–5 minutes).
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Stir in the chives and garlic, cooking for another 1–2 minutes until fragrant. Remove from heat and allow the mixture to cool slightly (about 5–10 minutes).
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In a large mixing bowl, whisk together the eggs and milk or milk alternative until smooth. Season with sea salt and freshly cracked pepper.
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Fold in the crumbled goat cheese, sun-dried tomatoes, and the cooled arugula mixture. Stir gently until just combined.
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Pour egg mixture into greased dish and use a spatula to gently make sure all ingredients are evenly distributed.
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Bake for 20–25 minutes. The frittata is ready when the edges are puffed and set, and the center is slightly jiggly but not liquid.
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Allow the frittata to cool for 10–15 minutes before slicing. Cut into 8 servings and enjoy warm or refrigerate for a make-ahead, protein-rich meal throughout the week.
Enjoy!
