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Arugula Portobello Frittata with Feta (Easy Stovetop Recipe)

A fluffy stovetop frittata with earthy portobellos, peppery arugula, cherry tomatoes, and creamy feta. No oven required.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Breakfast, Main Course
Ingredients Method

Ingredients
  

  • 6 whole eggs
  • ΒΌ 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, caps sliced thin
  • 2 handfuls arugula washed and dried
  • 6 cherry tomatoes halved
  • 2 oz. feta cheese cut into equal-sized chunks

Method
 

  1. In a medium bowl, whisk together eggs, half & half, water, salt, and pepper until blended. Set aside.
  2. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add portobello slices and chopped stems and cook 5-6 minutes, stirring occasionally, until browned.
  3. Remove 3 uniform mushroom slices and set aside for garnish.
  4. Add arugula to the pan and stir until wilted, about 1-2 minutes.
  5. Spread ingredients into an even layer across the bottom of the pan.
  6. Pour egg mixture over the top and cook 1-2 minutes until eggs begin to set on the bottom.
  7. Reduce heat to just above low and cover. Cook 8-9 minutes.
  8. Remove cover and arrange reserved portobello strips, cherry tomato halves, and feta chunks on top in a decorative pattern.
  9. Cover and cook another 5-6 minutes until egg is cooked through and feta has just begun to melt.
  10. Carefully transfer to a serving platter, cut into wedges, and serve warm or at room temperature.