This healthy, flavorful arugula goat cheese frittata with sun-dried tomatoes is equally perfect for meal prep or weekend brunch!Jump to Recipe
This arugula goat cheese frittata with sun-dried tomatoes is the perfect meal prep staple for a busy week. It keeps well in the fridge, bursts with flavor, and pairs perfectly with avocado toast (I’m a millennial and nothing if not predictable). I know that the word “frittata” sounds fancy and intimidating, but honestly it’s just a quiche without crust. Literally. That’s it. I will walk you through every step of how to make yourself a beautiful frittata and you will be a pro in no time.
Baby Arugula: We’re going to sauté an entire container of arugula on the stove top prior to adding it to the frittata. You know I love packing in as many veggies as possible!
Chives or Green Onions: For some mild onion vibes. We will throw these in with the cooked down arugula towards the end to sauté slightly without overdoing it.
Garlic: Because garlic is life. The garlic will be thrown in along with the chives or green onions to slightly sauté before adding to the frittata.
Olive Oil: Just a splash to sauté our veggies in.
Eggs: I may be a bit bougie when it comes to my eggs, but there is a definite difference in flavor between regular eggs and pasture raised eggs. I try to buy pasture raised eggs when possible because not only does it taste better, but most likely the chickens are treated more humanely. I do understand this is not possible for everyone, so get whatever works for you.
Half and Half: I like to use a little real deal half and half in this frittata because honestly? It just tastes better. A little goes a long way, and only 3 tablespoons are needed. Feel free to use regular dairy milk or even almond milk if it’s what you prefer or have on hand.
Goat Cheese: Definitely get the small log of goat cheese if available and crumble it yourself. It tastes SO much better than the pre-crumbled powdery goat cheese.
Sun-Dried Tomatoes: These little guys add such a tangy burst of flavor to any dish. Highly recommend. You can generally either buy sun-dried tomatoes in a pouch or packed in a jar with olive oil. Either are great options, but you will want to make sure to remove any excess oil if you use the jarred kind (save that olive oil for another day though because that stuff is delicious!).
Sea Salt and Pepper: To bring out the best in every flavor and add some pizzazz.
The wonderful news is that this frittata is super customizable. You can definitely throw in whatever you have on hand and still make a delicious frittata. Here are some ideas to get you started:
- Greens: Instead of arugula, try throwing in spinach, kale, or collard greens.
- Cheese: Try feta, shredded cheddar, or any other cheese that speaks to you in place of the goat cheese!
- Other Veggies: This is the real opportunity to do something different. Mushrooms, zucchini, fresh tomatoes, or bell peppers would all be fabulous in place of the sun-dried tomatoes.
While this frittata is a perfect meal prep staple, it is also an easy way to wow friends and family if you have a holiday or weekend brunch coming up. Therefore, you may be considering some other dishes to pair with this frittata. Here are some ideas:
- Like I said above, I am a sucker for avocado toast with any egg dish. It just really completes the meal, in my opinion.
- Bagels would also be a super satisfying option!
- If you’re not vegetarian, bacon, sausage, or any other breakfast meat would be a great pairing option.
- Try a delicious fruit salad!
If you try this arugula goat cheese frittata, be sure to leave a rating and review! This encourages others to give the recipe a try and it means the world to me!
Other Fantastic Breakfast Ideas:
- The Best Ever Healthy Blueberry Zucchini Smoothie Bowl
- Super Healthy Birthday Cake Overnight Oats
- Vegan Strawberries and Cream Overnight Oats
- Vegan Peanut Butter Banana Smoothie
Arugula Goat Cheese Frittata with Sun-Dried Tomatoes
- 9×13 Casserole Dish
- large frying pan
- Large Bowl
- 1 tbsp olive oil
- 1 5 oz container baby arugula
- ¼ cup chives or green onions finely diced
- 2 cloves garlic minced
- 12 large eggs
- 3 tbsp half and half (or milk of choice)
- ½ tsp sea salt
- freshly ground black pepper
- 4 oz goat cheese crumbled (about half a cup)
- ⅓ cup sun-dried tomatoes (wipe off excess olive oil if using jarred sun-dried tomatoes)
- butter, oil, or cooking spray for greasing (butter is preferred)
- Preheat oven to 350° F and grease a 9×13 casserole dish with butter, oil, or cooking spray.
- Heat 1 tbsp of olive oil in a large pan over medium heat. Add baby arugula and sauté until wilted, about 3-5 minutes. You may need to do this in batches. Add chives and garlic and sauté an additional 1-2 minutes. Allow to cool for 5-10 minutes.
- Meanwhile, whisk eggs, half and half, sea salt, and pepper. Add in goat cheese, sun-dried tomatoes, and arugula mixture and stir until just combined.
- Pour egg mixture into greased dish and use a spatula to gently make sure all ingredients are evenly distributed.
- Bake for 20-25 minutes, keeping an eye on it. Frittata should be set and puffed around the edges and slightly jiggly in the middle. Allow to cool for 10-15 minutes, cut into 8 pieces, and enjoy!
Photography by Hope Agresti