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Arugula Frittata with Zucchini Recipe (Vegetarian)

This Arugula Frittata recipe is a vegetarian favorite made with eggs, squash, arugula, caramelized onions, and spices. A hearty and satisfying brunch recipe that’s ready in just 30 minutes… great to make the night before, or freeze before baking.

Enjoy a simple and hearty morning meal with this delicious frittata. Serve with sourdough toast, fruit salad with mint, and a tall glass of orange juice to rise & shine!

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This bright and fresh zucchini and arugula frittata is bringing all the cozy vibes to our table this weekend. This frittata is the perfect brunch recipe and is vegetarian for a healthy meal ready in no time. This frittata cooks in a cast iron skillet for an easy one-pan breakfast recipe that makes clean-up a breeze.
 
We grew a ton of arugula in our garden this year, so I’ve been having fun coming up with new recipes for it! Arugula, also known as rocket, is a herby green with a bold and slightly bitter taste. I actually wanted to make this a quiche, but decided to go crustless after the bakery down the street ran out of dough. 
 
This was such a delicious brunch, and made enough servings so we were able to have leftovers for the week.  An easy frittata breakfast everyone at the table will love!

This Zucchini and Arugula Frittata Recipe Is:

  • Bright
  • Herby
  • Flavorful
  • Earthy
  • Made in One Pan Only
  • Ready in 30 Minutes
  • Vegetarian
  • Great to Meal Prep or Make Ahead

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Cooked Arugula Recipes for the WIN!

This arugula frittata recipe is great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  It’s the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. This fall frittata recipe is also great for having company over for a holiday brunch as well.

Ready in under 30 minutes, this frittata is simple to get on the table, and it will go fast!  You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!

What’s In This Vegetarian Butternut Squash Frittata Recipe?

I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

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How Do I Make Frittata with Arugula and Zucchini?

  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large 11 inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 10 minutes until they begin to brown. Add the diced zucchini and sauté for an additional 6 to 7 minutes until the squash begins to soften.
  3. Add the Worcestershire sauce, Herbs de Provence, garlic powder, half of the arugula, and stir well to combine.
  4. Crack the eggs into a separate bowl, and add the milk, salt, pepper, and paprika. Whisk well until the eggs are well scrambled.
  5. Pour the eggs mixture into the Cass iron skillet with the vegetables and quickly combine.
  6. Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
  7. Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
  8. Remove from oven, top with the remaining half of the arugula. Allow to cool for 10 minutes, and slice to serve.

Make This Frittata Ahead

To make ahead or the night before, follow the above steps until the frittata is fully cooked. Cover with a plastic wrap, and refrigerate for up to a day. To reheat, place in a 350 degree oven for 15 minutes until hot.

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Easy Brunch Recipes with Arugula Greens

This vegetarian frittata with zucchini is what I call an Easy Weekend Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those days when you want a healthy homecooked meal but don’t want to spend hours in the kitchen.

I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering from a diner!

More Fancy Vegetarian Brunch Recipes You’ll Love!

 
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Get the Same Ingredients for This Squash and Rocket Frittata Recipe

As always, if you make this vegetarian rocket frittata recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , &Twitter– I’d love to connect with you there!  

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Arugula Frittata with Zucchini

Kelly Jensen
This Zucchini and Arugula Frittata is a vegetarian fall favorite recipe made with eggs, squash, arugula, caramelized onions, and spices. A hearty and satisfying brunch recipe that's ready in just 30 minutes... great to make the night before, or freeze before baking.
5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 135 kcal

Equipment

  • cast iron skillet

Ingredients
  

Instructions
 

  • In a large 11 inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 10 minutes until they begin to brown. Add the diced zucchini and sauté for an additional 6 to 7 minutes until the squash begins to soften.
  • Add the Worcestershire sauce, Herbs de Provence, garlic powder, half of the arugula, and stir well to combine.
  • Crack the eggs into a separate bowl, and add the milk, salt, pepper, and paprika. Whisk well until the eggs are well scrambled.
  • Pour the eggs mixture into the Cass iron skillet with the vegetables and quickly combine.
  • Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
  • Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
  • Remove from oven, top with the remaining half of the arugula. Allow to cool for 10 minutes, and slice to serve.

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! 
Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!

Nutrition

Calories: 135kcalCarbohydrates: 5gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 205mgSodium: 240mgPotassium: 262mgFiber: 1gSugar: 3gVitamin A: 525IUVitamin C: 11mgCalcium: 64mgIron: 1mg
Keyword arugula frittata, can i cook arugula, cooked arugula recipes, frittata with arugula, frittata with rocket, how do i cook arugula, rocket frittata
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Posted in American, Breakfast, Easy Weeknight Meals, High Protein, Keto / Low Carb, Low Calorie, Make Ahead, Nut Free, One Pot Recipes, Summer Recipes, The Herbeevore Recipes, Vegetarian Recipes

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