Chicken Arugula Tomato Frittata
This 2 serving frittata with Chicken, arugula, roasted tomatoes and goat cheese make this a great go to not only for breakfast but great for brunch, and as a dinner alternative served with a salad.
Equipment
- 8 Inch Cast iron skillet
Ingredients
- 4 Eggs
- 3 Tbsp Non fat yogurt Plain
- ½ Tsp Garlic powder
- Salt and pepper To taste
- Herbs To taste (optional)
- ¼ Cup Goat cheese Crumbled
- 1½ Tbsp Oil
- 1 Cup Arugula or arugula spinach mix
- ½ Cup Chicken Diced
- ⅓ Cup Roasted tomatoes Roughly chopped
Instructions
- Preheat oven to 400°f.
- In a bowl, add eggs, yogurt, and seasonings. beat together well with a whisk until light. Add cheese and mix together.
- Heat cast iron skillet with a little oil. Add arugula and stir till slightly wilted. Turn off heat and add chicken and tomato followed by egg mix. Stir. Place in oven for about 12 minutes or until golden brown.