Cheesy Umami Garden Frittata
Thisvibrant, flavor-packed frittata celebrates spring's bounty with a delightfulumami twist. Sweet roasted bell peppers and juicy tomatoes mingle with creamymelted cheese and peppery arugula for a perfect balance of flavors andtextures.
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