Mrs. Regueiro's Plate: Sun-Dried Tomato, Arugula & Goat Cheese Frittata

Tuesday, October 16, 2012

Sun-Dried Tomato, Arugula & Goat Cheese Frittata

Breakfast for dinner is one of my go-to meals whenever the case of I need dinner on the table in 15 minutes or less. We have had eggs and rice, waffles and bacon and a bowl of cereal for dinner sometimes. Perhaps the never ending Indian summer that SoCal has prevents me from cooking hearty oven-baked dishes like enchiladas, lasagna, and roasted chicken. Or perhaps I'm stuck entertaining my daughter while she rolls around the living room floor. Elena is at this funny baby stage where she notices me, and loves the moment that I put my eyes on her. Then that one moment I leave the room, she faceplants the floor and fake cries for my return. Oh my sweet Elena, you have me wrapped around your little finger.

Enter breakfast for dinner. It's a fail proof plan where you only need a couple of minutes of prep time, and it's absolutely delicious. You can also serve it for breakfast, but I love my tasty amount of carbs in the morning of bagels. This frittata has some of my favorite components of sun-dried tomatoes, arugula and goat cheese. The tangy and sweet pairing of it all melts in your mouth and beware it will disappear fast. I ate seconds and possibly thirds without blinking.

Perfect for Meatless Mondays, too.

Sun-Dried Tomato, Arugula & Goat Cheese Frittata
Adapted from Erin's Food Files
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{Printable Recipe}
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 sun-dried tomatoes
3 to 4 cups arugula, roughly chopped, plus 1/2 cup for garnish leaves
Extra-Virgin olive oil for drizzling


Preheat the oven to 375 degrees.

In a large bowl, whisk together the eggs and milk until smooth. Season lightly with salt and pepper. Add the 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 the chopped arugula and sun-roasted tomatoes, stir to mix, cooking for 1 minute. Pour the egg mixture over the vegetables 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
Review: Absolutely smacktastic. I could seriously eat breakfast for all meals of the day, but this frittata is perfect when you are running short on time.
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