Mini Mediterranean Frittatas

6 large eggs

1/4 cup milk or half and half

Kosher salt and freshly ground black pepper

¼ cup artichokes in oil, drained and thinly sliced

⅓ cup pitted kalamata olives, drained and quartered

¼ cup bottled sweet red peppers, drained and chopped

½ cup sun-dried tomatoes in oil, drained and chopped

¼ asiago cheese, shredded

¼ feta cheese, crumbled

¼ cup Italian flat leaf parsley, chopped

From Cooking in Cast Iron

Tomato, Arugula, and Goat Cheese Frittata

  • 6 large eggs
  • 1⁄2 cup (4 fl oz/125 ml) heavy cream
  • 1⁄2 cup (4 fl oz/125 ml) whole milk
  • Sea salt and cracked pepper
  • 4 oz (125 g) soft goat cheese, crumbled
  • 1⁄4 cup (2 fl oz/60 ml) olive oil
  • 1 clove garlic, finely chopped
  • 2 cups (12 oz/375 g) cherry tomatoes, halved
  • 4 cups (4 oz/125 g) arugula, roughly chopped, plus 1⁄2 cup (1⁄2 oz/15 g) leaves for garnish
  • Extra-virgin olive oil for drizzling


Preheat the oven to 375°F (190°C).

In a bowl, whisk together the eggs, cream, and milk until smooth. Season lightly with salt and pepper. Add the cheese and stir once. Set aside.

In a 10-inch (25-cm) frying pan over medium heat, warm the 1⁄4 cup olive oil. Add the garlic and sauté until light golden, about 1 minute. Add the tomatoes and sauté until slightly softened, about 3 minutes. Add the 4 cups chopped arugula and stir to mix.

Pour the egg mixture over the vegetables and cook until the mixture begins to set, about 5 minutes. Place in the oven and bake until the frittata has completely set and is golden brown on top, about 15 minutes. Remove from the oven and let stand for 5 minutes.

Sprinkle the frittata with the arugula leaves and drizzle with oil. Cut into wedges and serve right away.