Low Carb Recipes

Low Carb Frittata with Feta, Arugula & Portobello

Low Carb Frittata with Feta, Arugula & Portobello

Looking for low carb healthy recipe? This savory stovetop low carb 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.

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!

Ingredients for this Frittata Recipe :

  • 6 baby Portobellos, washed, gills removed, stems chopped, and caps cut into thin slices
  • 6 whole eggs
  • 1/4 cup half & half
  • 3 tbsp water
  • Sea salt and freshly ground black pepper, to taste
  • 1 tbsp extra virgin olive oil
  • 2 handfuls arugula, washed and dried
  • 6 cherry tomatoes, washed and cut in half
  • 2 oz. Feta cheese, cut into equal-size chunks

How to Make Low Carb Frittata :

Step One:

In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.

Step Two:

Add olive oil to a 10” non-stick skillet and heat over medium heat. Add Portobello mushroom slices and chopped stems and cook for approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set them aside.

Step Three:

Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.

Step Four:

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 the bottom.

Step Five:

Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove the cover 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 them again.

Step Six:

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. Serve warm or enjoy at room temperature

Easy Low Carb Frittata Recipe

More Recommending Low-carb Recipes –

Cauliflower soup recipe – Creamy Cauliflower Soup with Goat Cheese

Low carb chicken recipe – Lemon-Pepper Baked Chicken Wings Recipe

Low carb brussels sprouts recipe – Pan Roasted Brussels Sprouts with Bacon

Low Carb Frittata with Feta, Arugula & Portobello

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Breakfast, Dinner American
Serves: 4
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes

Easy low-carb feta frittata for breakfast.

Ingredients

  • 6 whole eggs
  • 1/4 cup half & half
  • 3 tbsp water
  • Sea 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

1

In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.

2

Add olive oil to a 10” non-stick skillet and heat over medium heat. Add Portobello mushroom slices and chopped stems and cook for approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set them aside.

3

Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.

4

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 the bottom.

5

Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove the cover 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 them again.

6

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.

7

Serve warm or enjoy at room temperature

Nutrition

  • 246 Calories
  • 9g Carbohydrates
  • 15.2g Fat
  • 2.4g Fiber
  • 17g Protein

Notes

All nutrition information is calculated using a third-party calculator and is only estimated information. Actual values may vary due to various reasons such as different brands, different measuring tools, etc. Please use your preferred nutrition calculator to check the nutrition information.

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