Tomato, Arugula and Goat Cheese Frittata

williams-sonoma.com

CatB

6 eggs

1 cup (8 fl. oz./250 ml) low-fat milk

Salt and freshly ground pepper

4 oz. (125 g) soft goat cheese, crumbled

¼ cup (2 fl. oz./60 ml) olive oil

1 garlic clove, minced

2 cups (12 oz./375 g) cherry tomatoes, halved

4 cups (4 oz./125 g) arugula, coarsely chopped, plus ½ cup (½ oz./15 g) whole leaves

Extra-virgin olive oil for drizzling

Directions at williams-sonoma.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer