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.
1
Wash the arugula, dry it, and chop it. Drain the mozzarella from the brine and cut it into small pieces.
- Rocket (arugula): 150 g
- Mozzarella cheese: 250 g
2
Lightly beat the eggs with salt, pepper, and nutmeg. Add parmesan, breadcrumbs, arugula, and mozzarella.
- Chicken egg: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
- Grated Parmesan cheese: 40 g
- Breadcrumbs: 1 tablespoon
- Rocket (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.
- Vegetable oil: 1 tablespoon
4
Let it cool, then carefully remove from the mold.
