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Arugula Frittata with Zucchini & Caramelized Onions (Vegetarian, Gluten Free)

This Arugula Frittata recipe 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.

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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 and gluten free 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 and Gluten Free
  • 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?

  • Onions, Arugula, ZucchiniI got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic 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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Make Arugula Frittata Gluten Free for a Healthy Version

This gluten free arugula frittata recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

How Do I Make This Vegetarian Frittata with Arugula and Onions?

  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.

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 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!

Other Easy Vegetarian Brunch Recipes You’ll Love!

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Get the Same Ingredients for This Squash and Rocket Frittata Recipe

I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic 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!

As always, if you make this vegetarian and gluten free 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!  

arugula frittata recipe with caramelized onions zucchini paprika eggs and garlic healthy brunch quiche without crust

Arugula Frittata with Zucchini

The Herbeevore
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 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
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.

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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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in 21 Day Fix, American, Breakfast, Easy Weeknight Meals, Gluten Free, 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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