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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

Stovetop frittatas are some of my favourite quick meals to throw together. They're a great way to get in tons of veggies and quality protein, and are especially good for using up all the leftover/going bad veggies in the fridge!
Stovetop frittata with tomatoes, arugula, feta, and basil
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  • 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!


*You will need a pan WITH a lid for this recipe!

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!

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