Go Back
+ servings
Stovetop frittata with tomatoes, arugula, feta, and basil

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!
Cuisine Italian, Mediterranean
Keyword eggs, frittata
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 person


  • 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!