Fritatta with Arugula, Portabello and Feta
Prep time
Cook time
Total time
Savory Mediterranean style fritatta -- breakfast, dinner, your choice!
Recipe type: Egg dish
Serves: 4 servings
  • 6 eggs
  • ¼ cup half and half
  • 3 Tablespoons water
  • Salt and freshly ground black pepper, to taste
  • 1 Tablespoon olive oil
  • 6 baby Portobello mushrooms
  • 2 cups arugula
  • 6 cherry tomatoes
  • 2 oz. Feta cheese
  1. In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.
  2. Wash mushrooms, remove gills, chop stems and slice caps. Wash arugula, and pat dry. Wash cherry tomatoes and cut in half. Cut Feta cheese into equal sized pieces.
  3. 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.
  4. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
  5. Spread ingredients into a uniform layer across the bottom of 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.
  6. Reduce heat to 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. OR simply scatter those ingredients across top of frittata before covering again.
  7. Cook for another 5-6 minutes, or until egg is cooked through and Feta has just begun to melt. Remove from heat and carefully transfer to a serving platter and cut into wedges.
Recipe by A Pinch of Joy at