Mediterranean Delight: Fresh Tomato and Basil Frittata with Arugula Salad

Allergens

Eggs, Dairy (Parmesan cheese)

Ingredients

• 6 large eggs
• 1/2 cup whole milk
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 4 cups halved cherry tomatoes
• 1 cup fresh basil leaves, thinly sliced
• 1/2 teaspoon garlic powder
• 4 cups arugula, washed and dried
• 1/3 cup shredded Parmesan cheese
• 1 tablespoon lemon juice
• 1/2 cup crumbled feta cheese (for alternative preparation)

Instructions

1. Preheat oven to 375°F (190°C). In a large bowl, whisk together eggs, milk, salt, and pepper. Set aside. Heat 2 tablespoons of olive oil in a 10 inch oven safe skillet over medium heat. Add cherry tomatoes and cook until softened, about 4 minutes. Stir in basil leaves and garlic powder. Cook for another minute, then remove from heat. Pour the egg mixture over the tomato and basil mixture, stirring gently to combine. Sprinkle Parmesan cheese evenly on top. Bake the frittata in the preheated oven until set and golden brown, about 20 25 minutes. Let it cool for a few minutes before slicing. In a separate bowl, toss arugula with remaining olive oil, lemon juice, and crumbled feta cheese (optional). Season with salt and pepper to taste. Serve the frittata slices topped with the arugula salad on the side.

Chef’s Insight

Fresh herbs like basil add a burst of flavor and aroma that elevates this dish from ordinary to extraordinary.

Notes

Serve with freshly ground black pepper and a sprinkle of red pepper flakes for added heat, if desired.