10-Minute Frittata With Tomatoes, Arugula, Feta & Basil
One of my go-to meals when I need something quick and healthy is a frittata. Not only can this dinner be thrown together in 10 minutes, but it’s an excellent way to use up any veggies in the fridge that are starting to look a little past their prime (especially those leafy greens)!
Frittatas are a great way to get in quality protein, essential nutrients, and lots of vegetables, and they’re typically quite low in calories too – one large egg is about 70 calories and 6 grams of complete protein, containing all 9 essential amino acids. There is no need to shy away from the yolk either – the fats found here will help you absorb any of the fat-soluble vitamins present in the veggies you throw in.
While you can add any vegetables or toppings you have on hand, I am particularly loving this combination. Between the tomatoes, feta, and basil, dare I say that this almost tastes like pizza? ALMOST. Well a super light and healthy pizza, anyway. It almost looks like a pizza too now that I think about it. Can you tell that I LOVE pizza?!
It’s always so great when an unplanned meal comes together so flavorfully. Do any of you enjoy making frittatas? Let me know in the comments if you have a recipe I must try!
Get the Recipe: 10-Minute Stovetop Frittata With Tomatoes, Arugula, Feta & Basil
- 2 large eggs
- 4 pearl tomatoes, vine-ripened if possible (you can use cherry or grape varieties also)
- 2 large handfuls baby arugula or other leafy green, like baby spinach
- 1 tbsp crumbled feta cheese
- 1 tsp garlic powder
- 1 tsp oil (I use avocado oil spray)
- A few leaves of fresh basil
- Salt & pepper to taste
- Heat up a medium-sized pan on medium heat. Add avocado oil spray, or oil of choice.
- Wash and halve tomatoes. Add to the pan, stirring around occasionally.
- While the tomatoes cook, crack eggs in a small bowl and whisk. Add garlic powder, salt, and pepper and whisk again.
- Add baby arugula to the pan and stir with tomatoes until leaves begin to wilt.
- Space cooked tomatoes and arugula evenly throughout the pan. Pour the whisked eggs overtop, ensuring that the entire pan is covered with egg.
- Sprinkle on the crumbled feta and cover the pan with a lid. Once eggs are almost done, sprinkle the basil leaves overtop.
- Once eggs are cooked through, use a spatula to help remove the eggs from the pan and onto a large plate. Be sure not to overcook, or the eggs will be burnt on the bottom (it's important to keep your stove at medium heat). Serve with a slice of avocado toast if desired!