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

data-original-height="1034" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7fiNPQMAP-je5HwuqF5u29jbF_ya9lLF30jZaPTvu0YBx_LJQZQnsXUieFt_J66vUrP3clM6LbIFRGNd0HiT6sRFXs65oCRskhPuKcDAXHTQQG6zlHMtZ8xlwk-apc6PRfQP4REnHgbp/s1600/ki9.jpg" title="Keto Frittata Recipe with Arugula, Portobello Mushroom and Feta Cheese #Keto#Soup#Main Course">
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.
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