Portobello Frittata with Feta and Arugula

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Stovetop frittatas, with their savory, fresh ingredient options, are easy to make, really versatile, and a perfect choice for low carb eating.  With only your imagination as a limit, the most difficult part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner.


You can change this up by switching the Feta for Gouda, or by adding some diced tomatoes, or by using fresh basil in place of the arugula.  Use the flavors you enjoy, and experiment with new ones!  If you are an accomplished cook, you will already know this, but if you are just starting or still learning, you will soon learn how to combine ingredients for new exciting creations.

Frittatas are often prepared in well-seasoned cast iron skillets or other non-stick ovenproof pans or cookware, but any standard 10” non-stick skillet will work as long as you don’t try to pop it in the oven!  Remember that some handles or finishes will be damaged in the oven.



Portobello Frittata with Feta and Arugula

This delicious, quick and easy meal can be enjoyed for breakfast, lunch, dinner or brunch.

  • 6 whole eggs
  • 1/4 cup half and half
  • 3 T water
  • sea salt and freshly ground pepper, (to taste)
  • 1 T olive oil, (extra virgin)
  • 6 baby portobellos, ( washed, gills removed, stems chopped, and caps cut into thin slices)
  • 2 handsful arugula, (washed and dried)
  • 6 cherry tomatoes, ( washed and cut in half)
  • 2 oz Feta cheese, (cut into equal sized chunks)
  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.


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