Arugula, Portobello, & Feta Frittata Recipe

Arugula, Portobello, & Feta Frittata Recipe

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I’ve been searching for more delicious yet easy meals to make. I decided to mix up a frittata recipe with arugula, portobello mushrooms, and feta cheese. I know feta isn’t everyone’s favorite cheese so it can be replaced with goat cheese or a mild cheddar or even cream cheese.

Frittata Recipe

As a rule, 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.

Frittata Recipe

This savory stovetop frittata is easy to make and really versatile and doesn’t require a long stint in the kitchen. The most difficult part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner.

This is a great recipe for Sunday brunch or girlfriends get together. It pairs really well with a white wine.

Frittata Recipe

Arugula, Portobello, & Feta Frittata Recipe 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

Arugula, Portobello, & Feta 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 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.

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

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Arugula, Portobello, & Feta Frittata Recipe

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