Welcome to our culinary adventure as we dive into the mouthwatering world of Arugula, Portobello, & Feta Frittata. This delightful dish combines the peppery bite of arugula, the earthy richness of Portobello mushrooms, and the creamy tang of feta cheese, all bound together in a fluffy and satisfying frittata.

Whether you're hosting a weekend brunch or simply looking for a scrumptious breakfast option, this frittata is a true showstopper. Join us as we explore the flavors and textures that make this recipe a standout choice for any occasion. Get ready to tantalize your taste buds and impress your guests with this delicious and nutritious dish.
A symphony of tastes in every mouthful.
As you take your first bite, you'll be greeted by the vibrant combination of flavors that dance harmoniously on your palate. The delicate bitterness of the arugula is beautifully balanced by the meaty and umami-rich Portobello mushrooms, creating a symphony of tastes in every mouthful. The feta cheese adds a creamy and tangy element, elevating the overall experience and adding a delightful contrast to the other ingredients. The texture of the frittata is equally enticing, with a fluffy and light interior that is perfectly complemented by the slightly crispy edges. It's a truly satisfying dish that will leave you craving for more. Whether served as the star of your brunch table or enjoyed as a comforting weekday meal, this Arugula, Portobello, & Feta Frittata is sure to become a favorite in your recipe collection.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 20-25 minutes
Serves 4
Jump to:
- A symphony of tastes in every mouthful.
- Ingredients needed to make Arugula, Portobello, & Feta Frittata
- How to make Arugula, Portobello, & Feta Frittata
- Variations on the Arugula, Portobello, & Feta Frittata recipe
- Equipment
- Storage
- Top tip
- Related
- Pairing
- Indulge in a Brunch Delight: Savory Arugula, Portobello, & Feta Frittata
Ingredients needed to make Arugula, Portobello, & Feta Frittata
- 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

How to make Arugula, Portobello, & Feta Frittata
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 for approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside.
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 the bottom.
Reduce heat to just above the “low” setting and cover. Cook for 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 again. 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.




Variations on the Arugula, Portobello, & Feta Frittata recipe
Here are ten variations you can make to the "Arugula, Portobello, & Feta Frittata" recipe:
- Mediterranean Twist: Add sun-dried tomatoes, black olives, and crumbled goat cheese instead of feta. Top it off with a sprinkle of fresh oregano.
- Spinach and Mushroom Delight: Swap the arugula for baby spinach and use sautéed mushrooms instead of Portobello mushrooms. Add a touch of nutmeg for extra flavor.
- Smoked Salmon and Dill: Incorporate smoked salmon slices and fresh dill into the frittata. Serve with a dollop of sour cream or crème fraîche.
- Mexican Fiesta: Replace the arugula with chopped cilantro and add diced bell peppers, jalapeños, and shredded Monterey Jack cheese. Serve with salsa and avocado slices.
- Greek-Inspired Frittata: Use baby spinach, Kalamata olives, red onions, and crumbled feta cheese. Sprinkle with dried oregano and serve with tzatziki sauce.
- Italian Herbs and Mozzarella: Mix in chopped fresh basil, oregano, and thyme to the frittata batter. Top with slices of fresh mozzarella and cherry tomatoes.
- Asparagus and Parmesan: Substitute arugula with blanched asparagus spears and mix in grated Parmesan cheese. Garnish with lemon zest for a zesty twist.
- Spicy Chorizo and Pepper Jack: Add cooked and crumbled chorizo and diced jalapeños to the frittata. Sprinkle with shredded Pepper Jack cheese for a spicy kick.
- Truffle Mushroom and Gruyère: Use truffle-infused oil to sauté mushrooms, and incorporate shredded Gruyère cheese into the frittata. Drizzle truffle oil over the finished dish.
- Caprese Frittata: Replace arugula with fresh basil leaves and incorporate cherry tomatoes and mozzarella pearls. Finish with a drizzle of balsamic glaze for a classic Caprese flavor.
Feel free to experiment with these variations and adjust them according to your taste preferences. Enjoy your frittata!
Equipment
Storage
If you're wondering how long this tasty creation can hang out in the fridge, you've got about 3 to 4 days of storage time. Just make sure to follow a couple of simple steps to keep it fresh and tasty.
First things first, allow the frittata to cool down completely at room temperature. This prevents any unwanted moisture buildup. Then, find a suitable airtight container or wrap it up snugly with some trusty plastic wrap. This keeps it from drying out and warding off those fridge odors that can spoil the party.
Remember, timing is key! Pop that frittata into the fridge within a maximum of 2 hours after it's cooked. The faster you chill it, the longer it'll stay at its best.
When the time comes to enjoy it once again, ensure a proper reheat. Whether you choose the oven, stovetop, or microwave, aim to bring it back to a safe internal temperature of 165°F (74°C). That way, you can savor its flavors with peace of mind.
Top tip
Here are top 10 tips to know for making an "Arugula, Portobello, & Feta Frittata":
- Choose fresh ingredients: Select fresh arugula, Portobello mushrooms, and high-quality feta cheese for the best flavors in your frittata.
- Preheat the oven: Ensure that your oven is preheated to the recommended temperature before you start cooking the frittata. This will help achieve an even and consistent cook throughout.
- Properly clean and prepare the ingredients: Rinse the arugula and mushrooms thoroughly and pat them dry before cooking. Trim the mushrooms and slice them into thin pieces.
- Sauté the mushrooms first: In a preheated skillet or frying pan, sauté the sliced Portobello mushrooms in a bit of olive oil or butter until they are golden brown. This step adds depth and enhances the flavor of the mushrooms.
- Add the arugula: Once the mushrooms are cooked, add the arugula to the pan and sauté until it wilts. This should only take a couple of minutes. Be sure not to overcook the arugula, as it should retain some of its vibrant color and texture.
- Season the mixture: Sprinkle the mushroom and arugula mixture with salt, pepper, and any other desired seasonings. This helps to enhance the overall taste of the frittata.
- Whisk the eggs: In a separate bowl, whisk the eggs until they are well beaten. This ensures that the frittata has a light and fluffy texture.
- Incorporate the egg mixture: Pour the beaten eggs into the skillet over the sautéed mushrooms and arugula. Gently stir the mixture to distribute the ingredients evenly.
- Add feta cheese: Sprinkle crumbled feta cheese evenly over the egg mixture. The creamy and tangy flavor of feta complements the other ingredients in the frittata.
- Cook in the oven: Transfer the skillet or pan to the preheated oven and bake the frittata until the eggs are set and the top is slightly golden brown. This usually takes around 15-20 minutes. Keep an eye on it to avoid overcooking.
Remember to let the frittata cool slightly before slicing and serving. Enjoy your delicious Arugula, Portobello, & Feta Frittata!
Related
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Pairing
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Indulge in a Brunch Delight: Savory Arugula, Portobello, & Feta Frittata
- Total Time: 0 hours
- Yield: 4 servings
Description
Welcome to our culinary adventure as we dive into the mouthwatering world of Arugula, Portobello, & Feta Frittata. This delightful dish combines the peppery bite of arugula, the earthy richness of Portobello mushrooms, and the creamy tang of feta cheese, all bound together in a fluffy and satisfying frittata.
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
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. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside.
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 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.
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.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes

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