Smoked Mozzarella Frittata with Spring Arugula

Frittata is a versatile dish that works with many ingredients anytime of day. Try this with mozzarella, arugula and sweet potatoes for tons of flavor.

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Whether you include one veggie and your favorite cheese, or you mix things up with a bunch of ingredients, a frittata makes a great meal any time of day, and especially on a Meatless Monday. This recipe for Sweet Potato and Arugula Frittata with Smoked Mozzarella will hit the spot and it offers up fab flavor, too.

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This vegetarian frittata is a winner, not only because I was able to use up some leftovers, but because the mix of flavors work really well together: the touch of sweetness from the sweet potatoes, the peppery arugula, and the smoked mozzarella. They might seem like unlikely ingredients for a frittata, but that’s the beauty of this egg dish – pretty much anything goes. For a colorful springtime frittata, try my recipes for Asparagus and Asiago Frittata.

Smoked Mozzarella Frittata with Spring Arugula
 
Frittata is a versatile dish that works well with many ingredients, and is perfect at any time of day. This frittata with smoked mozzarella, arugula and sweet potatoes is packed with flavor and really hits the spot.
Author:
Recipe Type: Primi
Cuisine: Italian Inspired
Serves: 4 Servings
Ingredients
  • 1 tablespoon olive oil
  • 3 tablespoons yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup shredded sweet potato
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1-1/2 cups lightly packed arugula
  • 6 eggs, lightly beaten
  • 4 ounces smoked mozzarella, diced
  • 1 tablespoon grated Parmesan cheese
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Add the olive oil to an ovenproof skillet over medium heat. When hot, add the onion and cook for about 3 minutes or until it begins to soften. Add the garlic and cook for about 30 seconds.
  3. Add the sweet potato to the skillet and cook, stirring occasionally, for 3-4 minutes. Add the arugula to the skillet and stir, just until wilted.
  4. Pour in the egg mixture and mix lightly to distribute it. Add the cheese, lightly mix, and cook on the stovetop for a few minutes.
  5. Transfer the skillet to the oven and cook for 10-12 minutes, or until the frittata has set.
  6. Carefully remove from the oven and sprinkle with the Parmesan cheese. Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.
  7. Cut into equal slices and serve warm.

 

Patricia Conte

Patricia Conte is the writer, recipe developer, and photographer behind Grab a Plate. She credits her love of cooking, baking, and entertaining to her Italian immigrant family who is also passionate about all things food! Visit her at Grab a Plate where she shares her love of food, recipes, and bites in between. Follow Patricia on Twitter, Facebook, and Instagram.

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