Frittata with arugula and mozzarella

6 servings

45 minutes

Frittata with arugula and mozzarella is a vibrant dish of Italian cuisine that combines the tenderness of eggs, the creamy texture of mozzarella, and the peppery freshness of arugula. Historically, frittata originated as a dish for rural dwellers who used available ingredients for a nutritious breakfast. Today it is considered a versatile dish that can be served for both breakfast and dinner. In this version, arugula adds a slight bitterness that balances the creamy flavor of mozzarella and the richness of parmesan. Baking in the oven makes the frittata airy and evenly cooked, while breadcrumbs add a delicate texture. Frittata pairs perfectly with fresh bread and vegetables and is also great as a standalone dish or appetizer for festive tables.

Energy value per serving

• Calories: 293.6
• Proteins: 20.8g
• Fats: 23.8g
• Carbohydrates: 3g

Ingredients

• Arugula: 150 g
• Breadcrumbs: 1 tbsp
• Mozzarella cheese: 250 g
• Grated Parmesan cheese: 40 g
• Ground nutmeg: pinch
• Salt: to taste
• Vegetable oil: 1 tbsp
• Chicken egg: 8 pc
• Ground black pepper: to taste

Cooking steps

1. Wash the arugula, dry it, and chop it. Drain the mozzarella from the brine and cut it into small pieces.

   Required ingredients:

   • Arugula: 150 g
   • Mozzarella cheese: 250 g

2. Lightly beat the eggs with salt, pepper, and nutmeg. Add parmesan, breadcrumbs, arugula, and mozzarella.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Ground nutmeg:  pinch
   • Grated Parmesan cheese: 40 g
   • Breadcrumbs: 1 tablespoon
   • Arugula: 150 g
   • Mozzarella cheese: 250 g

3. If the mold is Teflon, grease it with oil; if it's silicone, pour in the prepared mixture and place it in a preheated oven at 180 degrees C for 30 minutes.

   Required ingredients:

   • Vegetable oil: 1 tablespoon

4. Let it cool, then carefully remove from the mold.