Keto Friendly Portobello Mushroom and Feta Frittata Recipe

Instructions

1. Wash and clean your veggies.
2. Chop the portobello mushroom stems, and slice the caps into thin slices. Set aside.
3. Slice the cherry tomatoes in half. Set aside.
4. In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.
5. 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.
6. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
7. Spread mushrooms and arugula into a uniform layer across the bottom of the pan. Pour egg mixture on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
8. Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove lid 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.
9. 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.
10. Serve warm or enjoy at room temperature.