Arugula, Portobello, & Feta Frittata

Now frittatas are oftently prepared in well-seasoned cast iron skillets or other non-stick ovenproof pans or cookware. However, a standard 10” non-stick skillet will also do the work provided you don’t try to pop it in the oven!

This savory stovetop frittata is easy to make yet is a really versatile dish. Well the difficult part is  to decide whether one should be served such a dish for breakfast, brunch, lunch, or dinner.

Prep time: 15 minutes
Cook time: 
20-25 minutes
Serves 4

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

Directions:


Take a medium bowl, and whisk 6 eggs, half & half, water, sea salt, and freshly ground black pepper together until blended perfectly. And then set aside.

Now add olive oil to a 10” non-stick skillet and heat on the medium flame. Now it’s time to add some Portobello mushroom slices and chopped stems and let it cook approximately for 5-6 minutes, while stirring it occasionally. When the mushrooms turngolden brown, remove 3 uniformly sized mushroom slices from the pan and let it rest aside.

Add some arugula to pan and stir constantly until wilted, for a span of approximately 1-2 minutes.

Now with the help of a spoon, spread all ingredients in way that they form a uniform layer across the bottom of the pan, ensure that there is an even distribution of mushrooms and arugula throughout. It’s time to pour egg mixture on top of this layer we just created and let cook for 1-2 minutes, or until the egg begins to set on bottom.

Reduce heat and turn the flame low and cover it with a lid. Cook it for a span of 8-9 minutes, then remove the lid and place the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired. In case you don’t want to, you can simply scatter those pieces across the top of the frittata before covering it with a lid again.

Let cook for another 5-6 minutes, or until the egg is cooked thoroughly and the Feta has begun to melt. It’s time to remove it from heat and carefully transfer the frittata to a serving platter and cut it into some fancy wedges.

For best taste serve them warm.

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