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!
4pearl tomatoes, vine-ripened if possible (you can use cherry or grape varieties also)
2large handfuls baby arugula or other leafy green, like baby spinach
1tbspcrumbled feta cheese
1tspoil (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!