Keto Recipes: Arugula, Portobello, & Feta Frittata

keto recipes

Arugula, Portobello, & Feta Frittata

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 frittata is a great meal no matter the time of the day.

I add a little Cholula hot sauce on top for a little kick.

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.

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    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


    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.

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