Arugula, Portobello, & Feta Frittata

There are a lot of egg recipes in keto and low carb diets, and frittatas are part of that. It wasn’t long ago when misinformation tried to tell us eggs were bad for us. But look at people on keto diets, they’re losing weight, and their blood tests are coming back from the lab with lower bad cholesterol, lower blood sugar, and even lower blood pressure. It’s amazing how sometimes we get it wrong, like all of the pasta diets of the 1980s and 1990s. Thankfully I wasn’t dieting back then, I’d probably have needed to lose a lot more weight as I stuffed my face with pasta and rice. Ha!

The best thing about frittatas, they can be eaten at any meal. Hearty and flavorful, this portobello and feta frittata will become one of your favorite go-to keto friendly or low carb recipes. Easy to prepare and quick to cook, even a busy person like you has time for this delicious meal.

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 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.

Serves 4


Arugula, Portobello, & Feta Frittata

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 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


  1. In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.
  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.
  3. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
  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.
  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.

Fat 56% Protein 27% Carbs 17%

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