Portobello Mushroom and Feta Frittata

Portobello Mushroom and Feta Frittata

As you probably know by now, I love frittatas. They are easy to make and really versatile. I have them for breakfast, brunch, lunch and sometimes for dinner.

If you like them too, you will enjoy this portobello mushroom and feta frittata.

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Portobello Mushroom and Feta Frittata Recipe

What You Need

    • 2 eggs
    • 1 table spoon of cream
    • 1 table spoon of water
    • 1 baby Portobello mushroom
    • 1/2 a handful of arugula or baby spinach
    • 2 cherry tomatoes
    • 1/2 an ounce of feta cheese
    • Himalayan salt and pepper to taste
    • 1/2 a table spoon of butter for frying


    • When you use Portobello mushrooms make sure to wash them well and remove the gills. I normally chop up the stems and slice the caps into thin slices.
    • Add your Himalayan salt and pepper to the egg mixture as you whisk it. This way the seasoning will be evenly distributed.
    • The key to cooking a stove top frittata like this is low heat. Flipping a whole frittata is cumbersome, but when you keep the heat low, it has sufficient time to cook through without the bottom being overcooked.

What You Do

    • Whisk together the eggs, cream, water, salt and pepper until blended and set aside.
    • Add butter to a non-stick skillet and warm over medium heat.
    • Add mushrooms and cook for about 5 minutes until brown. Stir occasionally.
    • Add arugula and stir continuously until wilted. This should take no more than a minute or 2.
    • Spread the mushrooms and arugula evenly across the bottom of the pan.
    • Pour the egg mixture over the mushrooms and arugula and let it cook for about 2 minutes or until the egg begins to set.
    • Reduce heat to just above the “low” setting and cover. Cook for about 8 minutes.
    • Arrange the ingredients as in the picture or scatter the feta chunks and tomatoes into the pan.
    • Replace the cover and cook for a few minutes until the egg is cooked through and the cheese is just melting.
    • Remove from heat and transfer to a serving platter.
    • Serve warm or enjoy at room temperature.

This recipe is enough for 1 serving.

To make enough for 4 people, use 6 eggs and 4 times all the other ingredients.

Let us know in the comments below how you like our Portobello mushroom and feta frittata.

More Frittata Recipes and Ideas

For more stove top frittata recipes, have a look at our pizza frittata here or our roast veg frittata.

I like to make stove top frittatas, but if you like to make them in the oven, you'll need a skillet like this one that can be used on the stove top as well as in the oven.

What I do love about oven made frittatas, is that you can grill your cheese beautifully. Gosh, I am getting hungry just thinking of that grilled cheese on top of a yummy frittata.

If you want to see how an oven frittata is made, then watch this video with Jamie Oliver showing you how.

I love what he is doing here and especially his little salsa that he adds to the top. For this to be keto approved just leave out the peas.


Noline is a therapeutic reflexologist who converted to the keto lifestyle after losing 55 pounds without counting calories or starving herself. She is a Professor Tim Noakes and the Nutrition Network student and feels compelled to share the low-carb lifestyle with as many people as possible. She does this at Essential Keto, where she shares resources, recipes, and experiences while working on losing that last 10 pounds.