Frittata di Rucola (Arugula Frittata)

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Frittata di Rucola

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Course Appetizer, Main Course, Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Oven-safe skillet or frying pan
• Mixing bowl
• Whisk
• Spatula
• Knife and cutting board

Ingredients

  

• Ingredients
• 6 large eggs
• 1 cup fresh arugula chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk can substitute with almond milk or oat milk for a dairy-free option
• 1 small onion finely chopped
• 1 clove garlic minced
• Salt and pepper to taste
• 2 tablespoons olive oil
• Variations
• Vegetable Add-ins: You can add bell peppers zucchini, or spinach for additional flavor and nutrients.
• Herbs: Fresh herbs like basil parsley, or chives can enhance the frittata’s taste.
• Protein: Incorporate cooked bacon ham, or sautéed mushrooms for a heartier version.
• Cheese: Experiment with different cheeses such as feta goat cheese, or mozzarella.
• Tips
• For a fluffier frittata beat the eggs well to incorporate air.
• Make sure your skillet is well-oiled to prevent sticking.
• Don’t overcook the frittata; it should be slightly jiggly in the center when you remove it from the oven.
• Substitutions for Specific Dietary Needs
• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: Use plant-based milk and nutritional yeast or dairy-free cheese for a vegan option.
• Low-Carb: You can omit the milk and cheese if you prefer a lower-carb version.

Instructions

 

• Step-by-Step Instructions
• Preheat the Oven: Start by preheating your oven to 350°F (175°C).
• Prepare the Vegetables: In your skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until they are soft and fragrant.
• Whisk the Eggs: In a mixing bowl, whisk together the eggs, milk, and half of the Parmesan cheese. Season with salt and pepper to taste.
• Combine Ingredients: Once the onions are ready, add the chopped arugula to the skillet. Stir to combine and let it wilt for about a minute. Then pour the egg mixture over the vegetables.
• Cook on the Stovetop: Cook the frittata on the stovetop for about 2-3 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
• Bake the Frittata: Sprinkle the remaining Parmesan cheese on top, then transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is set and lightly golden on top.
• Let it Stand: Remove the frittata from the oven and let it stand for about 5 minutes before slicing.
• Serve: Cut into wedges and serve warm or at room temperature. Enjoy it with a light salad or crusty bread.

Keyword Frittata di Rucola

When it comes to Italian cuisine, frittatas are a delightful staple that can be enjoyed any time of day. They are not only simple to make but also incredibly versatile. One of my favorites is the Frittata di Rucola, or Arugula Frittata. This dish is a wonderful way to showcase the peppery flavor of arugula, and it can be customized with various ingredients based on your taste preferences. From my own personal experience, this frittata is a fantastic option for brunch, lunch, or even a light dinner. Let me show you how I make this delicious dish.

Notes on What to Expect

This Frittata di Rucola will be fluffy with a slightly crispy edge and a rich, savory flavor complemented by the peppery arugula. It’s a beautiful dish to serve at gatherings or enjoy as a comforting meal at home.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 150
• Cost of Ingredients: $10 – $15
• Cuisine: Italian
• Course: Main or Side Dish
• Equipment Needed:
  • Oven-safe skillet or frying pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Knife and cutting board
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Rucola  now.

Ingredients

• 6 large eggs
• 1 cup fresh arugula, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk (can substitute with almond milk or oat milk for a dairy-free option)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• Salt and pepper, to taste
• 2 tablespoons olive oil

Variations

• Vegetable Add-ins: You can add bell peppers, zucchini, or spinach for additional flavor and nutrients.
• Herbs: Fresh herbs like basil, parsley, or chives can enhance the frittata’s taste.
• Protein: Incorporate cooked bacon, ham, or sautéed mushrooms for a heartier version.
• Cheese: Experiment with different cheeses such as feta, goat cheese, or mozzarella.

Tips

• For a fluffier frittata, beat the eggs well to incorporate air.
• Make sure your skillet is well-oiled to prevent sticking.
• Don’t overcook the frittata; it should be slightly jiggly in the center when you remove it from the oven.

Substitutions for Specific Dietary Needs

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: Use plant-based milk and nutritional yeast or dairy-free cheese for a vegan option.
• Low-Carb: You can omit the milk and cheese if you prefer a lower-carb version.
• • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Rucola  now.

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
2. Prepare the Vegetables: In your skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until they are soft and fragrant.
3. Whisk the Eggs: In a mixing bowl, whisk together the eggs, milk, and half of the Parmesan cheese. Season with salt and pepper to taste.
4. Combine Ingredients: Once the onions are ready, add the chopped arugula to the skillet. Stir to combine and let it wilt for about a minute. Then pour the egg mixture over the vegetables.
5. Cook on the Stovetop: Cook the frittata on the stovetop for about 2-3 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
6. Bake the Frittata: Sprinkle the remaining Parmesan cheese on top, then transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is set and lightly golden on top.
7. Let it Stand: Remove the frittata from the oven and let it stand for about 5 minutes before slicing.
8. Serve: Cut into wedges and serve warm or at room temperature. Enjoy it with a light salad or crusty bread.
9. • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Rucola  now.

Nutritional Information Per Serving

• Calories: 150
• Protein: 10g
• Fat: 10g
• Carbohydrates: 2g
• Fiber: 1g
• Sugar: 1g

I hope this guide has made making a Frittata di Rucola seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment!