We all love recipes that are quick and easy to prepare AND taste divine. After prepping, it only takes about 30 minutes from pan to plate to serving.
Although this recipe calls for mushroom, arugula, tomatoes and feta cheese, you can use any type of leftovers that you have.
Although a breakfast meal, you can eat this for any meal. Many people who are doing keto skip out on breakfast and often, eat breakfast foods for dinner and this meal is hearty enough to eat for any meal.
ARUGULA, PORTOBELLO, & FETA FRITTATA
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
Instructions
- In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.
- 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.
- Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
- 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.
- 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.
- 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.
- Serve warm or enjoy at room temperature.
Nutrition Facts
ARUGULA, PORTOBELLO, & FETA FRITTATA
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 227 | |
| % Daily Value* | ||
| Total Fat 16g | 24.6% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 297mg | 99% | |
| Sodium 337mg | 14% | |
| Total Carbohydrate 7g | 2.3% | |
| Dietary Fiber 2g | 8% | |
| Sugars 4g | ||
| Protein 15g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
LeanKeto.com
Your whole family will enjoy this meal and if they aren’t keen on any of these ingredients, just replace with their favorits.