Baked Frittata with Cherry Tomatoes and Arugula
Baked frittata with cherry tomatoes and arugula - ready in 45 minutes and incredibly delicious!
Ingredients
- 6 eggs lightly beaten
- 1¾ cups (250 g) cherry tomatoes halved
- 1 cup (20 g) arugula roughly chopped
- ½ cup (55 g) shredded mozzarella cheese I used part-skim
- 2 tablespoons finely chopped parsley+ extra for garnish
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons extra virgin olive oil
- ½ medium white onion diced
Instructions
- Preheat the oven to 350°F (175°C).
- Preheat a 9 inch/23 cm cast iron pan over medium-high heat.
- In a large bowl, stir together the eggs, cherry tomatoes, arugula, mozzarella, parsley, salt, and pepper.
- Once the pan is hot, add the olive oil and sauté the onion until soft and translucent.
- Remove from heat, pour the egg mixture over the sautéed onion and stir to ensure the egg mixture is evenly distributed.
- Bake in the oven for about 30-35 minutes, or until the top of the frittata has browned slightly and is set.
- Allow the baked frittata to cool for about 5 minutes, sprinkle with chopped parsley and serve. Enjoy!
Nutrition
Calories: 141kcal | Carbohydrates: 3.3g | Protein: 8.7g | Fat: 10.8g | Saturated Fat: 3g | Cholesterol: 169mg | Sodium: 314mg | Fiber: 0.8g | Sugar: 1.9g
