Go Back Email Link
+ servings
veggie frittata with feta cheese, mushrooms, tomatoes

Healthy Vegetable Frittata

Published By Stephanie
This easy frittata is loaded with fresh mushrooms, veggies and tangy feta cheese. It’s the ideal solution for a super quick and easy breakfast, brunch, lunch or a light evening meal!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Lunch
Cuisine American
Servings 4 servings
Calories 230 kcal


  • 10 inch nonstick or cast iron skillet


  • 6 large eggs
  • ¼ cup half & half
  • 3 T water
  • sea salt and ground pepper to taste
  • 1 T extra virgin olive oil
  • 6 baby Portobellos washed, gills removed, stems chopped
  • 2 handfuls arugula washed and dried
  • 6 cherry tomatoes washed and cut in half
  • 2 oz Feta cheese cut into equal-size chunks


  • In a medium or large bowl, whisk together 6 eggs, half & half, water, pinch of salt, and freshly ground black pepper until blended. Set the whisked eggs aside.  
  • Add olive oil to a 10” non-stick skillet or cast iron pan 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 cooked vegetables throughout. Pour beaten 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 individual slices.


Calories: 230kcalCarbohydrates: 8gProtein: 15gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 297mgSodium: 295mgPotassium: 683mgFiber: 2gSugar: 5gVitamin A: 880IUVitamin C: 7mgCalcium: 151mgIron: 2mg
Keyword eggs, Vegetables, veggie
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!