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Arugula and Tomato Frittata
Serves 2 |
Deliciously healthy and ready in 15 minutes.
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Ingredients:
| 4 eggs |
| 1 teaspoon garlic powder |
| Salt, to taste |
| Ground black pepper, to taste |
| 2 teaspoons extra-virgin olive oil |
| 8 cherry tomatoes, halved |
| 3 cups baby arugula |
| 2 tablespoons crumbled feta cheese |
| Fresh basil, chopped, for garnish |
Directions:
- Crack the eggs into a mixing bowl Season with garlic powder, salt, and pepper. Whisk together. Set aside.
- Bring a medium-sized pan to medium heat. Drizzle the olive oil in the pan. Once hot, add the tomatoes to the pan. Cook for 3 minutes, stirring occasionally. Then add the baby arugula. Cook and stir for 2 minutes.
- Spread out the tomatoes and arugula in the pan. Pour the whisked eggs overtop.
- Sprinkle the crumbled feta over the eggs. Place a lid on the pan and reduce the heat to low. Cook for 5 minutes. Remove the pan from the heat.
- Sprinkle the chopped basil overtop. Slice the frittata in half. Transfer to serving plates. Enjoy!
| Main Ingredient: | Egg |
| Cooking Method: | Stovetop |
| Course: | Breakfast, brunch |
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