Name: Stovetop Arugula Frittata With Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Large Mozzarella Balls; 5 Eggs; 1/2 Cup Onion (Chopped); 1/4 Cup Carrot (Chopped); 1 Cup Tomatoes (Chopped); 1 1/2 Cup Potatoes (Diced); 1/4 Cup Celery (Chopped); 2 tbsp Olive Oil; 3-4 Sprigs Arugula; Spices (To Taste)

Start your day with a burst of color and flavor! This Stovetop Arugula Frittata with Tomatoes is packed with fresh, wholesome ingredients like peppery arugula, sweet carrots, juicy tomatoes, and creamy mozzarella. This stovetop Frittata is the perfect combination of hearty, vibrant, and satisfying—ideal for breakfast, brunch, or even a light dinner!

Table of Contents

Why You’ll Love This Easy Frittata With Arugula

This Easy Frittata with Tomatoes and Arugula is a true crowd-pleaser! It’s a wholesome, flavorful dish that’s easy to prepare and perfect for any time of day. The peppery arugula adds a fresh twist, while the juicy tomatoes bring a burst of tangy goodness. With hearty potatoes, creamy mozzarella, and a mix of vibrant veggies, this frittata is as nutritious as it is satisfying. Plus, baking it makes cleanup a breeze—no flipping required!

If you love this Frittata Recipe then be sure to check out our Roasted Butternut Squash Salad or this One Pan Chicken And Asparagus recipe.

Ingredients

Mozzarella: Brings creaminess and a melty texture, enriching the frittata with its luscious flavor.
Eggs: Provide structure and a fluffy base, binding all the ingredients together seamlessly.
Onion: Lends a savory flavor and aromatic depth, enhancing the overall taste of the frittata.
Carrot: Adds a touch of sweetness and vibrant color, balancing the savory elements.
Tomatoes: Introduce juiciness and a fresh tang, brightening the dish with their natural acidity.
Potatoes: Offer heartiness and substance, making the frittata more filling and satisfying.
Celery: Contributes a crunchy texture and subtle earthiness, complementing the other vegetables.
Olive Oil: Used for cooking, it provides a smooth base and adds a hint of richness.
Arugula: Adds a peppery freshness and vibrant green, lifting the flavors with a crisp finish. We like to use baby arugula.

How To Make Arugula Frittata In under 30 Minutes

Frying onion, celery and carrots in olive oil.

Step One: Heat olive oil in a pan. Fry onions, celery, and carrots until soft.

Frying onion, celery, carrots, and potatoes in frying pan.

Step Two: Add diced potatoes to the pan. Cook for 10 minutes, stirring occasionally, until vegetables are tender.

Step Three: In a bowl, beat eggs with salt, pepper, and your favorite spices.

Added eggs to cook with other vegetables in the fry pan.

Step Four: Pour the egg mixture over the cooked vegetables. Sprinkle with diced mozzarella and stir gently. Cover the pan with a lid and cook on low heat for about 10 minutes until set.

Step Five: Garnish the cooked frittata with fresh arugula.

Step Six: Slice, serve, and enjoy your stovetop arugula frittata!

Tips And Tricks

Use Fresh Ingredients: Opt for fresh arugula, ripe tomatoes, and high-quality mozzarella for the best flavor and texture.
Cook Low and Slow: Use medium-low heat to avoid burning the bottom while allowing the eggs to set gently.
Don’t Overmix the Eggs: Whisk the eggs gently to keep the frittata light and fluffy instead of dense.

Variations

Cheese Swap: Substitute mozzarella with feta cheese for a tangy twist, and parmesan cheese, or try goat cheese for a creamy and rich flavor.
Creme Fraiche: Add a spoonful of crème fraîche or sour cream as another option for making a creamy frittata.
Add Protein: Incorporate cooked bacon, sausage, or shredded chicken for a heartier meal.
Herb Boost: Mix in fresh herbs like basil, dill, or parsley to enhance the frittata’s flavor profile.
Veggie Variety: Swap or add leftover vegetables like spinach, red bell peppers, or mushrooms for a new twist on the classic arugula and tomato combination.
Spicy Upgrade: Add a pinch of chili flakes, garlic powder, or a dash of hot sauce to the egg mixture for a subtle heat.

Substitutions

Leftover Veggies: This frittata is perfect for using up leftover veggies like roasted peppers, steamed broccoli, or sautéed mushrooms. Just chop and toss them in!
Cherry Tomatoes: Use grape tomatoes, diced regular tomatoes, or even Sun-Dried Tomatoes for a slightly different texture and flavor.
Arugula: Replace arugula with spinach, kale, or mixed greens for a milder or earthier taste.
Mozzarella: Try shredded cheddar, Monterey Jack, or Swiss cheese for a unique cheesy twist.
Potatoes: Swap potatoes with Grilled Sweet Potatoes or Roasted Zucchini for a lighter or sweeter variation.

How To Store Frittata Leftovers

Refrigerate: Let any leftover frittata cool completely before storing. Transfer it to an airtight container or cover the skillet tightly with plastic wrap. Store in the refrigerator for up to 3 days.
Freeze: Cut the frittata into individual portions and wrap each piece tightly in plastic wrap or foil. Place the wrapped pieces in a freezer-safe container or bag and freeze for up to 2 months.
Reheat: To reheat, warm the frittata in a skillet over low heat, in the microwave for 30-60 seconds, or the oven at 350°F (175°C) until heated through. If reheating from frozen, thaw in the refrigerator overnight first.

What To Serve With Frittata

Pairing your frittata with a fresh salad can create a balanced and satisfying meal. Here are some delightful salad options from Eat Your Beets that complement a frittata:

Beet Salad with Feta and Walnuts: This vibrant salad combines earthy roasted beets, tangy feta cheese, and crunchy walnuts, offering a refreshing contrast to the richness of the frittata.
Charred Corn Salad with Tomatoes: Featuring sweet, smoky charred corn and juicy tomatoes, this salad adds a burst of summer flavors that pair well with the savory notes of the frittata.
Mediterranean Green Bean Salad: This salad combines green beans, zucchini, mushrooms, and tomatoes, tossed in a lemony dressing, providing a light and zesty side to your frittata.
Healthy Quinoa Salad: Packed with protein-rich quinoa and fresh vegetables, this salad offers a nutritious and flavorful accompaniment to your meal.
Baked Seabass With Lemon and Herbs (Chilean) Enjoy this tasty frittata with a lemon and herb baked seabass as a delicious treat.

FAQ’S

Can I Bake Frittata Instead Of Cooking On The Stovetop?

Yes, you can bake a frittata instead of cooking it on the stovetop! Simply prepare the ingredients as directed (sauté the veggies and mix with the eggs), then pour the mixture into a greased, oven-safe baking dish or skillet. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the center is set and no longer jiggles. Baking the frittata is a hands-off method and ensures even cooking.

Do I Need To Bake Frittata In Cast Iron Pan?

No, you don’t need to use a cast iron pan, but it is an excellent choice! A cast iron pan retains heat evenly, helping the frittata cook beautifully with a golden crust. If you don’t have one, a non-stick, oven-safe skillet works just as well. Just ensure the pan you use is suitable for both stovetop and oven cooking to avoid damaging it or uneven cooking. I would suggest using a 12-inch cast iron skillet.

Can I Make This Frittata Ahead Of Time?

Yes, frittatas are great for meal prep! Cook it, let it cool, and store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop when ready to serve.

Stovetop Arugula Frittata With Tomatoes

This stovetop arugula frittata is a quick, wholesome meal packed with veggies, eggs, and gooey mozzarella. Perfect for busy mornings or a light dinner your family will love!

Prep Time 10

Cook Time 30

Total Time 40

Serving Size Servings

Ingredients

2 Large Mozzarella Balls
5 Eggs
1/2 Cup Onion Chopped
1/4 Cup Carrot Chopped
1 Cup Tomatoes Chopped
1 1/2 Cup Potatoes Diced
1/4 Cup Celery Chopped
2 tbsp Olive Oil
3-4 Sprigs Arugula
Spices To Taste

Instructions

Heat olive oil in a pan. Fry onions, celery, and carrots until soft.
Add diced potatoes to the pan. Cook for 10 minutes, stirring occasionally, until vegetables are tender.
In a bowl, beat eggs with salt, pepper, and your favorite spices.
Pour the egg mixture over the cooked vegetables. Sprinkle with diced mozzarella and stir gently. Cover the pan with a lid and cook on low heat for about 10 minutes until set.
Garnish the cooked frittata with fresh arugula.
Slice, serve, and enjoy your stovetop arugula frittata!