Arugula, Portobello, & Feta Frittata

2017-05-23
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 30m

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

Steps

Step 1

In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.

Step 2

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.

Step 3

Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve warm or enjoy at room temperature.

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