What is arugula and why is it used in frittatas?

Arugula is a leafy green with a peppery flavor. It's used in frittatas to add a unique taste and to increase the nutritional value, as it's rich in vitamins A, C, and K, as well as calcium and iron.

Can I make an arugula frittata ahead of time?

Yes, you can prepare a frittata in advance. It can be stored in the refrigerator for up to 4 days. Reheat it gently in the oven or enjoy it cold or at room temperature.

Is arugula frittata suitable for a gluten-free diet?

Yes, arugula frittata is naturally gluten-free, as it primarily contains eggs, vegetables, and cheese. However, always check the labels of any additional ingredients to ensure they are gluten-free.

Is arugula frittata healthy?

Yes, it's a healthy option as it's rich in proteins from the eggs and packed with nutrients from the arugula and other vegetables. To keep it healthier, use low-fat dairy products and control the amount of cheese and salt.

What is the difference between frittata, quiche and omelet?

The key differences lie in the cooking methods, the presence of a crust in quiches, and how the additional ingredients are incorporated with the eggs. Frittatas are open-faced and oven-finished, quiches include a pie crust and a creamy custard filling, and omelets are stove-cooked and folded around their fillings.

Arugula Frittata Recipe - Renal Diet HQ

Arugula Frittata Vegetarian Low Sodium Breakfast Recipe

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This Frittata with Arugula is easy to make, cook on the stove and is great reheated. You will enjoy the flavors of the spicy arugula, umami of the mushrooms and flavor of the Feta cheese in a delicious breakfast meal. Arugula frittata pairs well with a side salad, fresh fruit, crusty bread, or a light soup for a complete meal.

Author: Mathea Ford, MBA, RDN, LD
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Breakfast
Method: Stove Top
Cuisine: American
Diet: Low Salt

Ingredients

Scale

6 Large Eggs

1/4 cup Half and Half Cream

3 TBSP Water

1 TBSP Olive Oil

2 cups Portabella Mushrooms, Raw, Diced

1 cup Arugula Greens

2 ounces Feta Cheese

1/2 TSP Black Pepper

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Instructions

1. In a medium bowl, whisk together the eggs, half and half, and water. Set aside.

2. Wash, remove gills, and dice mushrooms. Add olive oil to a 10 inch non-stick skillet and heat over medium heat. Add diced portabella mushrooms and cook approximately 5-6 minutes, stirring occasionally.

3. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes. Spread the mushrooms and arugula into a uniform layer across the bottom of the pan, ensuring an even distribution of ingredients.

4. Pour egg mixture on top and let cook for 1-2 minutes or until the egg begins to set on the bottom. Reduce heat to low setting and cover. Cook for 8 minutes.

5. Remove cover and add Feta cheese to top of frittata, scattered across the top. Cover dish and cook for another 5-6 minutes on low, or until the egg is cooked through and the Feta has just begun to melt.

6. Remove from heat and carefully transfer to a serving platter. Cut into four wedges. Sprinkle black pepper on top and serve warm or enjoy at room temperature. Can be reheated in the microwave.

Notes

Allow the mushrooms to cook and release their juices before adding arugula. It's best to have no juice left in the pan when you add the arugula to avoid sogginess. This can be stored in the refrigerator for up to 4 days and reheated. Equipment needed: 10 inch non stick skillet

Find it online: https://www.renaldiethq.com/arugula-portobello-feta-frittata-vegetarian-breakfast-recipe/