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This easy one-pan arugula and tomato frittata is made with eggs, feta, and fresh basil. It’s such a quick and healthy way to get your veggies and protein in! Perfect for lunch, breakfast, or dinner.

Overhead photo of an arugula and tomato frittata in a skillet.

One of my go-to easy meals when I need something quick and healthy is a frittata.  Not only can this dish 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)!

As a dietitian, I’m happy to share that frittatas are a great way to get in quality protein, essential nutrients, and lots of vegetables (I’ve included more details on the nutrition benefits of this recipe below). 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. It kind of looks like a pizza too now that I think about it 😉

Want more egg recipe inspiration? Check out my roundup of easy, healthy egg recipes for more ideas!

Overhead photo of a serving of arugula and tomato frittata on a white plate.

What Is A Frittata?

A frittata is an egg-based dish that is most similar to a quiche, but without a crust.

It’s one of my go-to easy meals because of how versatile they are to make. You can completely customize the ingredients based on what you have on hand – any veggie, herb, cheese, spice, meat, etc. can work. It’s an AWESOME way to clean out your fridge and reduce food waste!

Frittatas can truly be enjoyed for any meal – they’re great for breakfast, lunch, dinner, or even a weekend brunch. Because they store and reheat well, they’re also a great option to include in your weekly meal prep.

Ingredients Needed

All you need to make this easy frittata recipe are 7 ingredients:

  • eggs
  • small tomatoes, vine-ripened if possible (you can use cherry, pearl, or grape varieties)
  • baby arugula
  • feta cheese
  • garlic powder
  • fresh basil
  • olive oil

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modification & Ingredient Swaps

  1. Arugula can be swapped with another leafy green, like spinach, kale (esp. baby kale), etc.
  2. Feta cheese can be swapped with another cheese, like goat or parmesan.
  3. If you want to use fresh garlic (or even onions/shallots) in place of garlic powder, you can mince those and sauté in the oil before adding the veggies.
  4. If you want to throw in another veggie, some sliced mushrooms or bell peppers could replace the tomatoes.
  5. For a dairy-free option, simply use a dairy-free alternative to feta (or omit completely)
Overhead photo of small bowls of ingredients on a wood cutting board.

You Can Make A Larger Frittata If Desired

While this recipe is a serving for 2, it can so easily be modified to suit however many people you’re serving.

Want to whip this up for yourself? Simply halve the recipe.

Want to make it for a group of people? Just increase the servings as needed! I usually recommend a 2-egg serving per person 🙂

What To Serve With Frittata

Since this recipe is primarily a source of protein, healthy fats, and veggies, I’d recommend serving it with a carbohydrate of sorts to round out the meal.

Some ideas:

  • crispy, toasted baguette, sourdough, or whole wheat toast
  • roasted potatoes (linked my go-to recipe here!)
  • a whole grain, like quinoa, millet, or farro

How To Store & Reheat Leftovers

Leftovers of this recipe will keep for about 3 days in an airtight container in the fridge. It’s a great lunch option that’s either quick to make from scratch or reheat in the microwave!

Closeup photo of an arugula, tomato, and feta frittata in a skillet.

Arugula Frittata Nutrition Benefits

Egg Nutrition

  • an excellent source of complete protein – 2 large eggs provides 13 grams
  • rich in micronutrients, like:
    • vitamin A
    • vitamin D
    • vitamin E
    • vitamin B12
    • folate
    • iron
    • selenium
    • choline

Arugula Nutrition

  • an excellent source of vitamin K + vitamin A
  • a good source of vitamin C, folate, calcium, potassium, and magnesium
  • a good source of dietary fibre

Tomato Nutrition

  • rich in micronutrients, including:
    • vitamin C
    • potassium
    • folate
    • vitamin K
  • a good source of dietary fibre
  • high in antioxidants, like lycopene and beta-carotene
Closeup photo of frittata being eaten on a white plate.

More Easy Egg Recipes

Did you give this Easy Arugula & Tomato Frittata Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: 15-Minute Arugula & Tomato Frittata

This easy one-pan arugula and tomato frittata is made with eggs, feta, and fresh basil. It's such a quick and healthy way to get your veggies and protein in! Perfect for lunch, breakfast, or dinner.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Overhead photo of an arugula and tomato frittata in a skillet.
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5 from 8 votes
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Ingredients

  • 4 large eggs
  • 1 tsp garlic powder
  • Salt & pepper, to taste
  • 2 tsp olive oil
  • 8-10 small tomatoes, halved (pearl, cherry, or grape varieties)
  • 3 cups baby arugula
  • 2 tbsp crumbled feta cheese
  • A few leaves of fresh basil, chopped

Instructions

  • Whisk eggs with garlic powder, salt, and pepper in a bowl. Set aside.
  • Heat up a medium-sized pan on medium heat.  Add olive oil, or other oil of choice.
  • Add halved tomatoes to the pan, stirring around occasionally for about 3 minutes.
  • Add baby arugula to the pan and stir with tomatoes until leaves begin to wilt, about 2 minutes.
  • Space cooked tomatoes and arugula evenly throughout the pan. Pour the whisked eggs overtop, ensuring that the entire pan is covered with egg.
  • Sprinkle crumbled feta overtop of eggs and cover the pan with a lid. Reduce heat and allow to cook. The eggs should puff up and be cooked through when done, about 5 minutes.
  • Once the eggs are done, remove pan from heat. Sprinkle freshly chopped basil leaves overtop. Feel free to finish with an extra drizzle of olive oil and black pepper.
  • Slice into servings and enjoy hot!

Notes

*STORAGE & REHEATING: Leftovers of this recipe will keep for about 3 days in an airtight container in the fridge. You can easily reheat it in the microwave!
*RECIPE CAN BE EASILY ADJUSTED FOR # OF PEOPLE: While this recipe is a serving for 2, it can so easily be modified to suit however many people you’re serving.
  • Want to whip this up for yourself? Simply halve the recipe.
  • Want to make it for a group of people? Just increase the servings as needed! I usually recommend a 2-egg serving per person 🙂
 
*RECIPE MODIFICATIONS:
  • Arugula can be swapped with another leafy green, like spinach, kale (esp. baby kale), etc.
  • Feta cheese can be swapped with another cheese, like goat or parmesan.
  • If you want to use fresh garlic (or even onions/shallots) in place of garlic powder, you can mince those and sauté in the oil before adding the veggies.
  • If you want to throw in another veggie, some sliced mushrooms or bell peppers could replace the tomatoes.
  • For a dairy-free option, simply use a dairy-free alternative to feta (or omit completely)
 
*SERVING IDEAS: Since this recipe is primarily a source of protein, healthy fats, and veggies, I’d recommend serving it with a carbohydrate of sorts to round out the meal. Some ideas:
  • crispy, toasted baguette, sourdough, or whole wheat toast
  • roasted potatoes (linked my go-to recipe here!)
  • a whole grain, like quinoa, millet, or farro
Course: Breakfast, Main Course
Cuisine: Italian, Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: arugula, basil, eggs, feta, frittata, sun-dried tomatoes
Author: Carrie Walder

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Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for an easy arugula and tomato frittata recipe.

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This post may contain affiliate links. Please see my disclosure policy.