A friend of mine made this for me, and I loved it. I kept looking for the crust because it was so filling, but it’s all eggs, cheese, and vegetables. So if you’re looking for healthy—even gluten free—this is a really tasty dish. And perfect for spring! A great, quick main dish for Easter brunch after a sunrise service.
Sundried Tomato, Arugula & Goat Cheese Frittata
6 large eggs
1 cup milk
Kosher salt and freshly ground black pepper
4 ounce soft goat cheese crumbled
1/4 cup olive oil
1 clove garlic finely chopped
1 1/2 cups sundried tomatoes
3 to 4 cups arugula, roughly chopped, plus 1/2 cup for garnish
Extra Virgin olive oil for drizzling
Preheat oven to 375 degrees. In a large bowl, whisk eggs and milk together until smooth. Season lightly with salt and pepper. Add goat cheese and stir once. Set aside. In a large skillet over medium heat, warm the 1/4 cup olive oil until slightly glistening. Add the garlic and saute until fragrant, about 1 minute. Add chopped arugula and sundried tomatoes, stir to mix, cooking for 1 minute. Pour the egg mixture over garlic, arugula and sundried tomatoes and cook until the mixture begins to set, about 5 minutes. Place skillet in the oven and bake until the frittata has set and is golden brown on top, about 10 to 15 minutes.
Remove from the oven and let stand for 5 minutes. Sprinkle the frittata with the reserved arugula leaves and drizzle with oil. Cut into wedges and serve immediately. Yield: 6 Servings
Kelly Minter is an author, speaker, songwriter, and singer. She is passionate about women discovering Jesus Christ through the pages of Scripture. So whether it’s through a song, study, or spoken word, Kelly’s desire is to authentically express Christ to the women of this generation. In a culture where so many are hurting and broken, she loves to share about the healing and strength of Christ through the Bible’s truth. Kelly writes extensively and speaks and leads worship at women’s conferences, retreats, and events.