Keto Stovetop Frittata-with Feta Cheese
This savory Keto stovetop frittata is easy to make and really versatile. Portobellos, arugula, cherry tomatoes and salty feta cheese are combined with fluffy rich eggs. Plus, this version uses the stovetop, so need to turn on the oven!
About this Recipe
This savory Keto 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. Portobellos, arugula, cherry tomatoes and salty feta cheese are combined with fluffy rich eggs. Plus, this version uses the stovetop, so need to turn on the oven!
No Bake Frittata
I love that this Keto stovetop frittata doesn’t have to be baked. I hate turning on the oven in the summer. And I really hate turning on the oven to make breakfast. So, this Keto stovetop frittata is perfect for me. And I bet for you too.
The other great thing about making this right on the stovetop, is that you can use a regular pan and you don’t have to worry about busting out your cast iron or making sure your pan is oven safe.
Spicey arugula, bright tomatos and salty feta make this Keto stovetop frittata a really satisfying meal.
How is a frittata different from an omelette?
Both dishes are made with eggs and usually have delicious fillings like meat, cheese and veggies.
A frittata is typically started on the stovetop and finished off in the oven (obviously, this Keto stovetop frittata is all on the stove), whereas an omelette is all done right on the stovetop.
With a frittata, all of the fillings are mixed into the egg batter. When making an omelette, the fillings are generally folded in after the egg has mostly cooked.
The last difference has to do with serving sizes. An omelette is usually made to serve one person (maybe 2 if it’s huge). But, a frittata has multiple servings. So, you can make this Keto stovetop frittata as a meal prep and feed yourself for several days-or you can make this for a brunch with friends or a simply family meal.
- 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 (try this)
- 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
Step by Step 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.
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