Breakfast/ Field Friendly Meal/ Low Carb/ Meatless

Baked Frittata Recipe {Arugula, Portobella & Feta}

baked frittata recipe

If you’ve been struck in a rut and have no idea what to make, let me help you out! This baked frittata recipe has arugula, portobello mushrooms and feta cheese.

It’s gluten free, easy to make and versatile too!

Breakfast for dinner just got a whole lot more interesting.

baked frittata with mushrooms, tomato and feta

What you’ll need to make this baked frittata recipe

I love to make frittatas in my favorite well-seasoned cast iron skillets If you don’t have one, a good old 10” non-stick skillet will also work provided you don’t try to pop it in the oven!

Let’s talk about some other substitutions you can make…

You’ll need half a dozen eggs plus some half and half.

I don’t usually have half and half in my fridge, so don’t be afraid to substitute whole milk in a pinch.

Baby portobello mushrooms are nice and have a great flavor in texture. But if you find yourself walking by a pre-sliced box of mushrooms at the grocery store, go ahead and throw those in your cart.

They’re pretty easy and right about now, the easier the better, don’t you agree???!?

Arugula is a peppery tasting green, but baby spinach would be a great, milk substitute.

Moving on, cherry tomatoes, grape tomatoes or multicolored tomatoes are all gonna work.

And last, but not least, is feta cheese. Everything is betta with feta! Buy a block and crumble it yourself, or buy it pre-crumbled.

I always have feta in my fridge. If that’s wrong, I don’t want to be right!

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.

Note: I may use referral or affiliate links for the products I love.

Baked Frittata recipe

Other Egg Recipes you’ll love:

baked frittata recipe

Baked Frittata with Feta, Arugula and Mushrooms

This savory stovetop frittata is easy to make and super versatile. The hardest part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner!
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Course: Breakfast, Main Course
Cuisine: American
Keyword: baked frittata recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 215kcal

Ingredients

  • 6 whole eggs
  • ¼ cup half & half
  • 3 Tbsp water
  • salt and freshly ground black pepper to taste
  • 1 Tbsp 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.
  • 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 scatter cherry tomato halves and Feta chunks across the top of the frittata before covering again until eggs are cooked through.

To Make as a Freezer Meal:

  • Label a gallon sized freezer bag. In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Add contents to bag.
  • 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 the uniformly sized mushroom slices from the pan and set aside.
    Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
    Allow all ingredients to cool, then add to the freezer bag. Remove excess air and lay flat to freeze.
    To cook from a freezer meal: Thaw. Preheat pan to medium heat. Add contents of the bag ingredients into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and arugula throughout. 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 scatter cherry tomato halves and Feta chunks across the top of the frittata before covering again until eggs are cooked through.

Notes

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! 

Nutrition

Calories: 215kcal | Carbohydrates: 8g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 264mg | Sodium: 272mg | Potassium: 630mg | Fiber: 2g | Sugar: 5g | Vitamin A: 706IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 2mg
Love this recipe?Follow me on Pinterest at @ifeedfarmers or save this recipe for later by using the Pin button at the top of this recipe!

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