Breakfast/ Lunch/ Shared Plates

Prosciutto, Arugula, and Goat Cheese Frittata

Prosciutto, Arugula, and Goat Cheese Frittata

Arugala and Goat Cheese Frittata

This prosciutto, arugula and goat cheese frittata may in fact be egg’s best kept secret. At least it was for me. I actually had never had a frittata in my life. That changed in January, and I have not been able to stop since. My name is Brooke, I am a frittata fiend.

Frittata is a classic Italian dish very similar to a quiche without crust. So yes, it is super easy to whip up and appropriate for every meal. I am not joking…. breakfast, obviously. But these bad boys are great with a side salad, if you are feeling eggy during lunch or dinner. Now do not get me wrong,  but no matter how much I love cooking, there are some days where I just want to cook my meal in the quickest way possible. Frittata’s are great for that. This prosciutto, arugula, and goat cheese frittata can be made in 20 minutes or less. After a long day of work, that does not sound bad to me.

Arugala and Goat Cheese Frittata 2

Peppery arugula is in season right now and I could not be more pleased, it adds such a herbaceous presence to any dish. Not to mention it is packed with antioxidants. This makes it perfect for today’s frittata. I also added goat cheese, sun dried tomatoes, prosciutto, and mushrooms. The combination of flavors is the perfect way to start your Sunday brunch. Lastly, because you can pack as much veggies as you want, they are healthy alternative to a lot of the heavy brunch options out there.

Because Frittatas are so versatile, you can really add any veggies in the egg mixture using the same technique below. Well enough from me, get to it. Just be careful, after you try this prosciutto, arugula, and goat cheese frittata, you very well may become a frittata fiend yourself.

Arugala and Goat Cheese Frittata 3

Prosciutto, Arugula, and Goat Cheese Frittata

Serves: 4-6
Cooking Time: 20 Min

Ingredients

  • 8 Slices of Prosciutto, chopped
  • 8 oz, Mushrooms, sliced
  • 1/4 cup, Sun Dried Tomatoes, chopped
  • 2 cups, Arugula
  • 2 oz, goat cheese
  • 8 Eggs, beaten
  • Salt and Pepper, to taste
  • Optional: Green Onions to top
  • 2 tbsp Olive Oil

Instructions

1

Preheat Oven to 400 degrees

2

Add oil in a 10 in Cast Iron or Stainless Steele pot (You will need a pan that will be transferable from stove top to oven without melting) over medium high heat cook prosciutto, mushrooms and sun dried tomatoes until mushrooms start to brown on one side, stir and cook throughout

3

Add spinach, and barely let it cook, about 15 seconds

4

Lower heat to medium-low

5

Add eggs and Season with salt and pepper

6

Cook until bottom layer of eggs solidifies, edges will start to pull away from the pan

7

Pop pan in oven and cook for about 8 minutes

8

To check if it is done, cut with knife , if there is no liquid it is done, if there is put back in oven and check every 2 minutes

9

Top with additional arugula and green onion

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