Cheesy Umami Garden Frittata
This vibrant, flavor-packed frittata celebrates spring’s bounty with a delightful umami twist. Sweet roasted bell peppers and juicy tomatoes mingle with creamy melted cheese and peppery arugula for a perfect balance of flavors and textures. The secret ingredient? A punch of Mighty Salt™ in the egg mixture that infuses every bite with rich, savory depth.
Perfect for Mother’s Day brunch, this elegant yet effortless dish allows you to spend less time in the kitchen and more time celebrating mom. Make it the stunning centerpiece of your spread, paired with mimosas and fresh fruit for a memorable morning gathering that shows how much you care. Best of all, this frittata can be prepped ahead, making your celebration as stress-free as it is delicious.
Cheesy Umami Garden Frittata
Ingredients
- 6 Large eggs
- 1/3 cup Member's Mark heavy whipping cream
- 1/2 tsp Mighty Salt™ adjust to taste - this replaces any salt
- 1 cup Member's Mark grated mozzarella cheese
- 1/2 cup Member's Mark Chevre goat cheese
- 1/2 cup Cherry tomatoes cut in half
- 1/2 cup Bell pepper red, orange or yellow
- 1 cup Arugula
- 1 tbsp Butter melted
Instructions
- Preheat the oven to 400ºF.
- Whisk the eggs, heavy cream, and Might Salt™ until you get a smooth, even texture
- Cut tomatoes in half. Chop bell peppers into small, bite size pieces.
- Melt the butter and coat the sides of a baking dish with it. Spread the vegetables and arugula evenly on the bottom of the pan.
- Pour the egg mixture over. Sprinkle the cheese over the top and use a fork to distribute throughout evenly.
- Bake for 15-17 min, or until the edges and center set and top is golden.
- Internal temp should reach 160ºF