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Personal Frittata with Prosciutto, Herb Goat Cheese, and Arugula

Personal Frittata with Prosciutto, Herb Goat Cheese, and Arugula

Prep time 5 minutes
Cook time 5 minutes
Makes 1 serving


  • Extra-virgin olive oil
  • 3 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 2 slices prosciutto di Parma
  • 1 oz herb goat cheese, crumbled
  • 1 packed cup baby arugula
  • Balsamic vinegar to taste


1. Crack the eggs into a medium bowl. Add a tiny pinch of salt and pepper and whisk until pale yellow and frothy.

2. Pre-heat the broiler on high.

3. Pre-heat a skillet over medium heat. When hot, add a little olive oil and swirl to coat the bottom of the pan. (You can also use butter if you like.) Pour in the eggs and cook for about 30 seconds, then lower the heat to medium-low. Add the prosciutto and goat cheese and cook for 2 to 3 minutes just until the eggs are beginning to set.

4. Place the skillet under the broiler. Broil for 1 to 2 minutes or until the top of the frittata is puffed up and very lightly browned.

5. Loosen the frittata from the pan with a spatula and slide it onto a plate.

6. In a small bowl, toss the arugula with a little olive oil and balsamic vinegar. Season with a pinch of salt and pepper.

7. Top the frittata with the arugula and serve.
Recipe by Serena Wolf of