Onion and Arugula Frittata

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onion and arugula frittata recipe
Photo: Liz Andrew/Styling: Erin McDowell

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 tablespoon olive oil

2 medium sweet onions, thinly sliced

Kosher salt

Pinch of red pepper flakes

4 cups arugula

3 whole eggs

5 egg whites

⅓ cup skim milk

¼ cup goat cheese crumbles


1. 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.

2. 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.

3. 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.

4. 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.

Nutrition Facts
  • 188 calories

  • 9g fat

  • 15g carbs

  • 12g protein

  • 10g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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