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Arugula, Portobello and Feta Frittata (Easy Low Carb Breakfast)

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.

How To Make Arugula, Portobello and Feta Frittata

Prep time: 15 mins

Cook time: 20-25 mins

Serves: 4

What ingredients you’ll need…

Arugula, Portobello and Feta Frittata (Easy Low Carb Breakfast) 1
  • 6 whole eggs
  • 1/4 C. half and 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 this slices
  • 2 handfuls arugula, washed and dried 
  • 6 cherry tomatoes, washed and cut in half
  • 2 oz. Feta cheese, cut into equal-size chunks

What you need to do…

Arugula, Portobello and Feta Frittata (Easy Low Carb Breakfast) 2
  1. In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.  
  2. 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.
  3. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
  4. 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.
  5. 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.  
  6. 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.
  7. Serve warm or enjoy at room temperature. 
Arugula, Portobello and Feta Frittata (Easy Low Carb Breakfast) 3

[RECIPE CARD – Use to print]

Yield: Serves:4

Arugula, Portobello and Feta Frittata

Arugula, Portobello and Feta Frittata

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.

Prep Time 15 minutes
Cook Time 45 seconds
Total Time 15 minutes 45 seconds

Ingredients

  • 6 whole eggs
  • 1/4 c. half and half
  • 3T. water
  • Sea salt and freshly ground pepper, to taste
  • 1 T. extra virgin olive oil
  • 6 baby Portobellos, washed, grills 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

Instructions

  1. In a medium bowl, whisk together 6 eggs, half and half, water, sea salt, and freshly ground black pepper until blended. Set aside.
  2. Add olive oil to a 10" non-stick skillet and heat over medium heat. Add Portobello mushroom slices and chopped and chopped stems and cook approximately 5-6 minutes occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside.
  3. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
  4. 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.
  5. 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 patterns, if desired. If not simply scatter those ingredients across the top of the frittata before covering again.
  6. 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.
  7. Serve warm or enjoy at room temperature.

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