This frittata started as a fridge-cleanout breakfast on a Saturday morning. I had half a bag of arugula going limp, one sweet potato I had shredded for something else earlier that week, a piece of smoked mozzarella, and the last few eggs. Everything went into a skillet with sauteed onion and garlic, then into a 375F (190C) oven for 15 to 20 minutes. The smoked mozzarella melted in pockets through the eggs and the arugula wilted down to dark green ribbons.
Frittatas are forgiving. The shredded sweet potato cooks in the skillet with the onion and garlic before the eggs go in, so it turns tender and slightly caramelized. Milk loosens the eggs just enough to keep the center soft after baking. Season with salt and pepper before pouring into the skillet.
Tips for a Better Frittata
Cook the vegetables fully before adding the eggs
Saute the onion, garlic, and shredded sweet potato in olive oil until the sweet potato is soft and starting to brown. Add the arugula and let it wilt completely.
Raw vegetables release water into the eggs as they bake, making the frittata soggy. Everything should be cooked through and any excess moisture evaporated before the eggs go in.
Use a low broil to finish the top
If the top is still wet after 15 to 20 minutes at 375F (190C), turn on the broiler for 60 to 90 seconds. Watch it closely.
The smoked mozzarella will blister and brown under the broiler, adding another layer of flavor. Pull it out the moment the cheese is bubbling and golden.
Smoked Mozzarella Frittata with Spring Arugula
Total Time: 40 minutes
Yield: 4 Servings 1x
Diet: Vegetarian
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Description
This vegetarian frittata combines sweet potatoes, peppery arugula, and smoked mozzarella for a flavorful dish perfect for any time of day.
Ingredients
Units
- 1 tablespoon olive oil
- 3 tablespoons yellow onion (diced)
- 2 garlic cloves (minced)
- 1 cup shredded sweet potato
- 1 cup arugula
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup smoked mozzarella (shredded)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat.
- Add the diced onion and cook until translucent, about 3 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the shredded sweet potato and cook until slightly tender, about 5 minutes.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Stir the arugula into the skillet, then pour the egg mixture over the vegetables.
- Sprinkle the shredded smoked mozzarella over the top.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set.
- Let the frittata cool slightly before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 15
- Carbohydrates: 16
- Fiber: 2
- Protein: 14
Frequently Asked Questions
Can I use regular mozzarella?
Yes, but you lose the smoky flavor that makes this version distinctive. If using regular mozzarella, consider adding a pinch of smoked paprika to the eggs.
Can I make this ahead?
Frittatas are good at room temperature and reheat well. Bake it the night before, store covered in the fridge, and bring to room temperature or warm in a 150C (300F) oven for 10 minutes.
What size skillet should I use?
A 25 cm (10 inch) oven-safe skillet works for six eggs. Smaller skillets give a thicker frittata that takes longer to cook through. Make sure the handle is oven-safe to 190C (375F).
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The post Smoked Mozzarella Frittata with Spring Arugula appeared first on Honest Cooking and Travel.