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.
- 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.
- 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.
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.