Leek Arugula and Goat Cheese Frittata

Frittatas come together so easily. With just a few ingredients and a large skillet, you’ll have yourself a delicious breakfast worth slicing into.

Though there are differences, a frittata is just as delicious as an omelette.

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Frittatas are just as delicious served cold as leftovers and served at lunch or brunch.

As with any Frittata recipe, this recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.

Leek Arugula and Goat Cheese Frittata

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

1 cup leeks, thinly sliced

1 garlic clove, minced

1 cup baby arugula

8 eggs

½ cup heavy cream

1 cup Mozzarella cheese, grated, divided

3 tablespoons fresh parsley, finely minced

¼ teaspoon black pepper

½ teaspoon salt

1/2 cup goat cheese, crumbled

Preheat oven to 375 degrees

Whisk together eggs, heavy cream, 1/2 cup mozzarella in a large bowl. Set aside.

In a large ovenproof nonstick skillet over medium heat, melt the butter with olive oil. Add leeks and sauté for 5 minutes.

Next add arugula and garlic and continue cooking 3 to 4 minutes or until the arugula is wilted. Stirring frequently.

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Add the whisked egg mixture, remaining shredded cheese, parsley, salt and pepper and stir lightly to combine whisked eggs with cheese and vegetables. Continue cooking for 5 minutes.

Sprinkle goat cheese over semi-cooked frittata and place ovenproof skillet into preheated oven, bake for 10 minutes.

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Remove from oven, plate and serve.

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Try These Frittata Favorites

• Arugula and Feta Frittata
• Asparagus & Mushroom Frittata

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Use Your Instant Pot To Make A Frittata

• Instant Pot Bacon & Sweet Potato Frittata
• Instant Pot Asparagus & Brussels Sprouts Frittata

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