Egg White Frittata with Arugula, Tomato, and Goat Cheese

SHARE THIS RECIPE!

© Paden Reich

I love arugula. I adore the spicy, peppery taste of this hearty green leaf and constantly try to find new ways to use it. It’s always in my fridge. As a result, this recipe has become a staple. Don’t let the word frittata scare you. It’s basically a baked egg dish—a quiche without the crust. Besides arugula, I always have goat cheese, feta, or Parmesan in the fridge. We have tomatoes from the garden, and the rest is simple. This is my go-to when I want a substantial breakfast but also know I need to eat light and healthy, like before a hike, a morning photo shoot, or before we set off on a long weekend road trip. It’s an excellent choice and goes well with fresh melon or a side of mixed fruit. It also looks beautiful on the plate.

Instructions

1. Preheat the oven to 400°F. Heat the oil in a 10-inch nonstick ovenproof skillet over medium. Add the onion, and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula, and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium-low.

2. Beat the egg whites and mustard in a medium bowl with an electric mixer at high speed until foamy.

3. Return the heat to medium, and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the sides occasionally to allow the raw egg white to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices, and sprinkle with the salt and pepper. Top evenly with the goat cheese.

4. Transfer the skillet to the oven, and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze, sprinkle with the basil, if desired, and serve immediately.

Ingredient Note

You will need a nonstick ovenproof skillet for this dish.

Variation

Don’t have arugula and goat cheese on hand? Substitute spinach and feta.

Ingredients

2 tablespoons olive oil
1/2 cup thinly sliced sweet onion
4 cups loosely packed baby arugula
8 large egg whites
2 teaspoons Dijon mustard
1 medium plum tomato, thinly sliced crosswise
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup crumbled goat cheese
1 tablespoon balsamic glaze
Handful of baby basil leaves (optional)