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Baked Frittata with Cherry Tomatoes and Arugula
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
 
Author: as easy as apple pie
Course: Breakfast, Dinner, Lunch
Servings:6

Baked frittata with cherry tomatoes and arugula - ready in 45 minutes and incredibly delicious!

Ingredients
  • 6 eggs lightly beaten
  • 250 grams ( 1 3/4 cup) cherry tomatoes halved
  • 20 grams (1 cup) arugula roughly chopped
  • 55 grams (1/2 cup) shredded mozzarella cheese I used part-skim
  • 2 tablespoons finely chopped parsley+ extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 medium white onion diced
Instructions
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Preheat a 23 cm / 9 inch cast iron pan over medium-high heat.
  3. In a large bowl, stir together the eggs, cherry tomatoes, arugula, mozzarella, parsley, salt, and pepper.

  4. Once the pan is hot, add the olive oil and sauté the onion until soft and translucent.
  5. Remove from heat, pour the egg mixture over the sautéed onion and stir to ensure the egg mixture is evenly distributed.
  6. Bake in the oven for about 30-35 minutes, or until the top of the frittata has browned slightly and is set.
  7. Allow the baked frittata to cool for about 5 minutes, sprinkle with chopped parsley and serve. Enjoy!
Notes

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Calories: 141, Fat: 10.8g, Saturated Fat: 3g, Cholesterol: 169mg, Sodium: 314mg, Carbohydrates: 3.3g, Fiber: 0.8g, Sugar: 1.9g, Protein: 8.7g

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