Arugula, Portobello, & Feta Frittata

We may earn money or products from the companies mentioned in this post. Learn more.
This post contains affiliate links, which means I may earn some money if you click on one. Read the full disclaimer here.

 Arugula, Portobello, & Feta Frittata 1

Frittatas are often prepared in well-seasoned cast iron skillets or other non-stick ovenproof pans or cookware. However, a standard 10” non-stick skillet will also work provided you don’t try to pop it in the oven!

This savory stovetop frittata is easy to make and really versatile. The most difficult part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner.

Arugula, Portobello, & Feta Frittata 2

Prep time: 15 minutes
Cook time:
20-25 minutes
Serves 4

Ingredients:

6 whole eggs
¼ c. half & half
3 T. water
Sea salt and freshly ground black pepper, to taste

1 T. extra virgin olive oil
6 baby Portobellos, washed, gills removed, stems chopped, and caps cut into thin slices
2 handfuls arugula, washed and dried

6 cherry tomatoes, washed and cut in half
2 oz. Feta cheese, cut into equal-size chunks

Directions:

In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.

 

Add olive oil to a 10” non-stick skillet and heat over medium heat. Add Portobello mushroom slices and chopped stems and cook approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside.

Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.

With a spoon, spread ingredients into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and arugula throughout. Pour egg mixture on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.

Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and arrange the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired. If not, simply scatter those ingredients across the top of the frittata before covering again.

Cook for another 5-6 minutes, or until the egg is cooked through and the Feta has just begun to melt. Remove from heat and carefully transfer to a serving platter and cut into wedges.

Serve warm or enjoy at room temperature.

 

Arugula, Portobello, & Feta Frittata 3

Don't Miss a Thing!

Subscribe Today

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Add Comment

Chasing a Better Life is my take on chasing more out of life. Chasing a Better Life hopes to encourage readers to learn, get inspiration, go and do. Chasing a Better Life provides information for informational and educational purposes. The information provided should not be misconstrued as medical advice. Any opinions on medical matters presented are what we seek on our own journey and we do not claim to be medical professionals. Please note that I am not qualified as a medical professional. I am simply recounting and sharing my own experiences on this website. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide keto recipes simply as a courtesy to my readers. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. For our full Disclaimer Policy, click HERE..
Download your FREE cheatsheet: BLOG PROMOTE WEEKLY PLANNERGET ACCESS
+

Shopping cart

Subtotal
Shipping and discount codes are added at checkout.
Checkout