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Frittata di Rucola #frittata #frittatadirucola #saporidicasa # #chebontà# Frittata di Rucola (Arugula Frittata)

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