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.
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!
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
- 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)
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!
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
More Easy Egg Recipes
- Root Vegetable Frittata
- Spanakopita Frittata
- Easy Stovetop Shakshuka
- Nutritious Egg Frittata Muffins
- One-Pan Taco Breakfast Skillet
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
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
- 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 🙂
- 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)
- crispy, toasted baguette, sourdough, or whole wheat toast
- roasted potatoes (linked my go-to recipe here!)
- a whole grain, like quinoa, millet, or farro
Did you make this recipe?
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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8 Comments on “15-Minute Arugula & Tomato Frittata”
Easy, quick, and tasty! Loved it.
Hi Kim! Thanks so much for sharing your experience – so appreciated! I’m glad you enjoyed this one – it’s such an easy, clean-out-the-fridge meal that I’ve enjoyed variations of for years 🙂
This was a very delicious recipe! I will definitely be making it again.
Thank you so much for sharing that, Dakota! So happy to hear you enjoyed this one 🙂
I used power greens instead and did not have cherry tomatoes, only roma. It was still so delicious ! Thank you
Hi Jean! Thanks so much for sharing your experience!! So happy to hear you enjoyed this one. That’s the beauty of it – you can totally customize based on what you have on hand 😉
This recipe is absolutely delicious! I used onions and fresh garlic as recommended in the recipe notes and added mushrooms. Fabulous breakfast with a slice of sourdough toast. Thank you!
Hi Tanya! So happy to hear that – thank you for sharing!! Love the additions you made – this one is great for trying different veggies in 🙂