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Ingredients |  Preparation |  Customization | Tips

Arugula, portobello mushroom, and feta cheese are a perfect combination when making a fritatta.

This recipe is perfect for breakfast or lunch and leftovers can be reheated in the microwave.

I love the versatility of this recipe and it makes a wonderful choice for meatless Mondays.


  • Eggs
  • Half and half
  • Olive oil
  • Portobello mushrooms
  • Arugula
  • Cherry tomatoes
  • Feta cheese


Combine sauted mushrooms with arugula and pour egg mixture over the top. Cook on low then place reserved mushroom and tomatoes on top. Finish cooking and cut into wedges.


Frittatas are very versatile. You could easily customize this recipe. Here are some options:

  • White button mushrooms 
  • Spinach
  • Swiss Chard
  • Cheddar cheese
  • Roated red peppers
  • Broccoli
  • Diced ham

There really are no limits to what you can do so have fun.


If you use a cast iron pan make sure it is well seasoned. I will rub a little oil into my pan even though it is well seasoned.

If you you choose not to use a cast iron pan make sure that you are using a non stick.

Make sure you go low and slow so the eggs are cooked evenly and it doesn’t stick or burn on the bottom.


Arugula, portobello, and feta fritatta

Arugula, Portobello, & Feta Frittata

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! This savory stovetop 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.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4


  • 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


  • 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.
Arugula, Portobello, & Feta Frittata