Arugula, Portobello, & Feta Frittata Recipe

Arugula, Portobello, & Feta Frittata Recipe

frittataToday we wanted to share this delicious frittata recipe. Over the past few months, we have shared many different recipes in our blog posts. Today we will share a simple and delicious low carb recipe that is quick and easy healthy recipes.

Frittatas are often prepared in well-seasoned cast iron skillets or stainless steel ovenproof pans or cookware. We never recommend using a nonstick Teflon pan.

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.

Check out this Arugula, Portobello, & Feta Frittata Recipe:

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


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

Frittata Recipe 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 the 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 this Arugula, Portobello, & Feta Frittata Recipe warm or enjoy at room temperature.