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!
4servings
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Ingredients
6whole eggs
¼cuphalf & half
3tablespoonwater
salt and freshly ground black pepperto taste
1tablespoonextra virgin olive oil
6baby Portobelloswashed, gills removed, stems chopped, and caps cut into thin slices
2handfuls arugulawashed and dried
6cherry tomatoeswashed and cut in half
2oz.Feta cheesecut 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.
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!
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!