Easy Keto Frittata Recipe with Arugula, Portobello Mushroom and Feta Cheese

A really easy, quick and versatile meal-preppable keto recipe that can be served any time of day. 

Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 4


  • 6 whole eggs
  • ¼ cup heavy cream
  • 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


  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.