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21 Day Fix Arugula, Portobello and Feta Frittata

21 Day Fix Arugula, Portobello and Feta Frittata
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Two things I love to eat in the morning: eggs and tomatoes. I’m home by myself most mornings, and I’ll roast up some tomatoes and eat them over a fried egg on some sourdough bread…YUM. This frittata has eggs and tomatoes…but also arugula, portobellos and feta. Seriously, what’s not to love about this 21 Day Fix frittata?!

21 Day Fix FrittataQuick note: be sure to follow us on Facebook for tons of healthy, 21 Day Fix recipes!

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This recipe is the perfect holiday breakfast, whether you’re on the 21 Day Fix or not. It’s also the perfect brunch or breakfast-for-dinner meal. If you’ve got picky kids, you can leave out the ingredients they won’t like.

21 Day Fix Frittata

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21 Day Fix 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!

Prep time: 15 minutes
Cook time:
20-25 minutes
Serves 4

Ingredients:
6 whole eggs
¼ c. lowfat milk
3 T. water
Sea salt and freshly ground black pepper, to taste

21 Day Fix Frittata1 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

21 Day Fix Frittata6 cherry tomatoes, washed and cut in half
2 oz. Feta cheese, cut into equal-size chunks

Directions:
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.

21 Day Fix FrittataReduce 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.

21 Day Fix Arugula, Portobello and Feta Frittata

Created By Carrie
Prep Time 15 mins
Servings 4

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.
Tried this recipe?Let us know how it was with a rating and review!
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself…and that goes for all recipes, not just mine – I’ve seen some super shady ones out there!

21 Day Fix container counts, per serving: 

  • 1.5 red
  • .25 yellow
  • 1.5 green
  • .25 blue
  • 1 tsp

Be sure to follow us on Facebook for more recipes like this one. I also think you’ll love the posts below…just click on the pictures to go to the posts.21 Day Fix Freezer Breakfasts21 Day Fix Veggie Quiche

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