What’s so wonderful about a frittata? Well, you can make it with nearly anything (we’ll take ours with caramelized onions and peppery arugula, please). You can eat it anytime (classic breakfast, a quick lunch with salad or even dinner for one). You can serve it warm, at room temperature or cold (hello, 20-second breakfast of leftovers). And you can make this healthy dish even healthier by loading it with veggies and swapping in a few egg whites. Not to mention you can bring the whole darn thing to the table and serve it straight out of the pan. Wonderful, indeed.
- 1 Tbsp olive oil
- 2 medium sweet onions, thinly sliced
- Kosher salt
- Pinch of red pepper flakes
- 4 cup arugula
- 3 whole eggs
- 5 egg whites
- 0.33 cup skim milk
- 0.25 cup goat cheese crumbles
- Preheat the oven to 350°. Heat the olive oil in a medium oven-safe skillet over medium heat. Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.
- Season the onions to taste with salt and red pepper flakes. Add the arugula and cook until wilted, 1 to 2 minutes. Raise the heat to medium high.
- In a medium bowl, whisk the eggs, egg whites and milk to combine. Pour the mixture into the pan and let it cook for 2 to 3 minutes to set the base. Sprinkle the crumbled goat cheese on top of the egg mixture.
- Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature or chilled.
Image Credit: Erin McDowell