This skillet frittata is made with fresh arugula and grape tomatoes marinated in a simple balsamic marinade—perfect for a weekend brunch or even a weekday breakfast treat. This frittata is easy to make and sure to become a new favorite in your recipe collection.
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If you are a baked egg lover like me, this recipe is for you.
I elevated this skillet frittata by topping it with a fresh mix of peppery arugula and juicy balsamic marinated tomatoes. It's definitely the dish you'll want to share.
Recipe Run-Down
- This skillet frittata is vegetarian. Although there's no meat, you can still add it while sauteing the celery and onions.
- You'll need an oven-safe skillet. It starts on the stovetop and ends in the oven.
- This frittata recipe best serves 4 people.
Frittata Ingredients
Eggs
You'll need a dozen of eggs. Use fresh and free-range for the best flavor in your recipe. Remember to check for any cracks before using them.
Oil and Vinegar
Rich extra virgin olive oil paired with balsamic vinegar makes the simplest marinade with so much flavor. Use cold-pressed extra virgin olive oil and Italian-grade balsamic vinegar for this recipe.
Fresh Herbs and Vegetables
Fresh basil is the most natural herb to combine with this frittata. The base of celery, onion, and garlic will give the eggs loads of flavor—while fresh arugula adds a nice peppery accent. Oh, and to add even more umami taste to the eggs, we'll add freshly grated parmesan.
The Process and Details
This frittata starts in a skillet to saute the celery and onions. Whisked eggs join the pan, then transferred into the oven and baked until golden and fluffy.
Marinate the Tomatoes
- Cut the grape tomatoes in half.
- In a mixing bowl, add the balsamic vinegar, chopped basil, and garlic, add ¼ teaspoon sea salt and a pinch of black pepper. Whisk to dissolve the salt.
- Slowly drizzle in the olive oil while continuously whisking.
- Add the tomatoes. Mix and place aside.
Prepare the Eggs
- Crack the eggs right into a large bowl.
- Season with salt and pepper. Add the freshly grated parmesan cheese.
- Whisk to combine.
Saute and Bake
- Preheat the oven to 375°F (190°C).
- Place the skillet over medium heat. Once heated, drizzle in olive oil. Add the onion, celery, garlic, and a pinch of salt and pepper. Saute until the onions and celery have softened.
- Add the egg mixture to the pan.
- Transfer the skillet to the oven and bake for 15 minutes or until lightly golden on top.
Combine the Marinated Tomatoes with the Arugula
Add the tomatoes—marinade and all with the arugula. Toss to combine.
How to Serve
Slice the frittata into 8 pieces. Place the arugula and tomato mixture right in the center of the skillet. Serve with a single slice and some of the salad on top.
Are you looking for more breakfast egg recipes? Try my Egg Muffins with Greek feta and tomato with spinach or Spinach and Sweet Potato Egg Bake with Italian Sausage.
If you're looking for a solo egg breakfast recipe, try my Avocado Toast with kimchi and fried Egg or my Breakfast Quinoa Bowl with asparagus.
Skillet Frittata with Arugula and Balsamic Marinated Tomatoes Recipe
Indulge in a delicious skillet frittata with fresh arugula and grape tomatoes marinated in a tangy balsamic dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Breakfast
- Cuisine: American, Italian, Mediterranean
Ingredients
- 1 cup grape tomatoes
- 2 tablespoons balsamic vinegar
- 10 large fresh basil leaves, chopped
- 2 cloves garlic, chopped, divided
- ¼ teaspoon sea salt + more throughout the process
- pepper
- 12 large eggs
- 1 cup freshly grated parmesan cheese
- 3 tablespoons extra virgin olive oil + more for frying
- 2 stalks celery, thinly sliced
- ½ medium onion, diced
- 3 cups arugula
- shaved parmesan cheese and fresh basil for serving
Instructions
Marinate the Tomatoes
- Cut the grape tomatoes in half.
- In a mixing bowl, add the balsamic vinegar, basil, and 1 garlic clove, chopped. Add ¼ teaspoon sea salt and a pinch of black pepper. Whisk to dissolve the salt.
- Slowly drizzle in the olive oil while continuously whisking.
- Add the tomatoes. Mix and place aside.
Prepare the Eggs
- Crack the eggs into a large bowl—season with a pinch of salt and pepper.
- Add the parmesan cheese.
- Whisk to combine. Place aside.
Saute and Bake
- Preheat the oven to 375°F (190°C).
- Place the skillet over medium heat. Once heated, drizzle in enough olive oil to lightly coat the pan. Add the onion, celery, remaining chopped garlic clove, and a pinch of salt and pepper. Saute until the onions and celery have softened.
- Add the egg mixture to the pan.
- Transfer the skillet to the oven and bake for 15 minutes or until lightly golden on top.
Serve
- Slice the frittata into 8 pieces.
- Add the tomatoes—marinade and all with the arugula. Toss to combine.
- Place the arugula and tomato mixture right in the center of the skillet.
- Garnish with freshly shaved parmesan cheese and fresh basil.
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