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Arugula, Tomato and Goat Cheese Frittata. A few handfuls of freshly picked arugula from my kitchen garden was the inspiration for this dish. #arugula #tomato #frittata #goatcheese #southernfood #southern
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5 from 1 vote

Arugula Tomato and Goat Cheese Frittata


  • Arugula Tomato and Goat Cheese Frittata
  • yield: 2 servings
  • Preheat oven to 350 degrees.
  • The number of vegetable combinations possible is endless. Use what you like and what you have on hand. I love the tartness of the goat cheese. It adds a punch of flavor. Don’t overcook the frittata or it will be dry. As soon as the center sets it’s ready.
  • 1 tablespoon cooking oil
  • 1/4 sweet onion chopped
  • 6 to 8 cherry tomatoes halved
  • 2 cups arugula cleaned and dried
  • 4 eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 ounces goat cheese


  • Heat oil in an oven safe medium skillet. Add onions and tomatoes. Saute until onions are soft.
  • Add arugula and sauté until wilted.
  • Add salt and pepper to eggs and whisk well. Pour eggs over vegetable mixture.
  • Dot top with goat cheese. I find it easy to use two spoons. Scoop goat cheese on one spoon and push it off with the other.
  • Bake for 10 to 15 minutes in a 350 degree preheated oven until the center sets Don’t over cook.
  • Taste for seasoning and adjust.
  • Serve warm or at room temperature.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!