Arugula + Gouda Frittata
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

The frittata is typically known as the perfect leftover food. Take whatever meats and vegetables you have in your refrigerator and turn it into a frittata. While I’m all for quick and easy ideas, I don’t save the frittata just for times like those. I love the intentional frittata, especially for brunch. This one uses only egg whites—no regular eggs—as well as arugula and gouda.

What you’ll need:
2 cups egg whites
3 oz baby arugula
1 cup goat cheese gouda, shredded
Olive oil

Directions:
Saute the arugula in olive oil using a large saute pan.

When the arugula is wilted, pour in the eggs. When the eggs are partially set, sprinkle in the cheese. Cover and let cook until eggs are fully set.

Slice using a pizza wheel to serve.

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