Description
A creamy and delicious white pizza frittata loaded with mozzarella, fresh arugula, and beefsteak tomatoes.
Ingredients
Scale
- 1 tablespoon (15ml) unsalted butter
- 2 shallots, diced
- 4 garlic cloves, minced
- kosher salt and pepper, to taste
- 8 large eggs
- 1 1/2 cups (150g) grated mozzarella cheese
- 1/4 cup (60ml) half and half
- 1/21/2 teaspoon dried oregano
- 1/21/2 teaspoon dried basil
- 2 beefsteak tomatoes, sliced into 1/4 inch slices
- 3 to 4 cups (90-120g) baby arugula
- 1 to 2 tablespoons (15-30ml) fresh lemon juice
- 1/2 tablespoon (7.5ml) olive oil
- Crushed red pepper, for topping
- Finely grated parmesan cheese, for topping
- Shaved parmesan cheese, for topping
Instructions
- Whisk Those Eggs: Start by whisking your eggs in a big bowl until they are frothy and bright. You will want to see some bubbles on top—that is a good sign. If they are not well-whisked, your frittata might end up uneven.
- Mix in Cheeses: Add in your grated mozzarella cheese and half and half. Stir gently to blend and enjoy the creamy texture. The cheese is key to giving the frittata that cheesy, melty goodness. Avoid overmixing to retain that lovely texture.
- Fold in Spinach: Gently fold in the arugula until well-distributed throughout the mixture. You will notice the vibrant green color against the white of the cheeses and eggs. Take care with this step; stirring too roughly might lead to unappetizing chunks.
- Prepare the Skillet: Heat the unsalted butter over medium heat in the oven-safe skillet until it shimmers slightly. You will hear a sizzle when you add the egg mixture, which indicates that the skillet is hot enough. A cold skillet can cause sticking, so make sure it is warmed properly.
- Pour & Cook: Pour your egg mixture into the hot skillet and let it cook without stirring for about 5 minutes. You will smell the richness of the cheese as the edges start to set. Keep an eye on it; too long on the heat can lead to a rubbery texture.
- Bake & Wait: Transfer the skillet to a preheated oven at 375 degrees F and bake for about 10 minutes, or until the top is set and gently golden. A lovely aroma will fill your kitchen as an indicator that it is nearly done. Avoid leaving it in the oven too long to prevent dryness.
- Cool & Slice: Allow the frittata to cool for a few minutes before slicing it. Observe the edges, which should pull away slightly from the skillet. This will help in serving; slicing too early may result in crumbling rather than neat slices.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
- Expert Tips: If your frittata feels undercooked, bake for an additional 2 minutes to set completely. A well-greased skillet can prevent sticking, making serving easier. For eggs that are rubbery, monitor the baking time closely and remove them as soon as the center is set. Allowing the frittata to set before adding sliced tomatoes enhances the texture. When adding other vegetables, chop them into small pieces for even cooking.
- Reheating Instructions: Reheat in a preheated oven at 350 degrees F for about 10 minutes or until warmed through.
- Serving Suggestions: Serve warm with a side salad or pair with crusty bread for a heartier meal. Top with additional fresh herbs for garnish if desired.
- Recipe Variations: You can add cooked spinach for added nutrition or incorporate different cheeses like feta or goat cheese. Using roasted red peppers can impart a smoky flavor.
- Ingredient Notes: Select fresh, high-quality ingredients for the best flavor. For a variation, consider using a mix of different cheeses, ensuring they equal the same volume as specified. Always check for freshness in the vegetables used.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg