Easy Stove Top Frittata Recipe

With everyone home for the holidays, we’re in the kitchen a lot more. There are days we have breakfast, brunch, a late lunch and dinner because of the schedules we’re all keeping. So with as much time as I’m spending in the kitchen I want to make sure the meals are quick and easy to make. Now Frittatas always seem so fancy to me, and something that you’ll get at a fancy restaurant or at a bread and breakfast. But the recipe is a lot easier than you expect, and will wow your family will absolutely love this frittata for breakfast, lunch or even dinner. The great thing about the recipe is you can adjust it with the fillings and toppings you love.

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

Directions:

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 approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set 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 bottom.
5. 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.
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.

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Easy Stove Top Frittata Recipe

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 approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set 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 bottom.
5. 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.
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.

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