Keto Frittata Recipe with Arugula, Portobello Mushroom and Feta Cheese

INGREDIENTS

• 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
  

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. 
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