Arugula Frittata Vegetarian Low Sodium Breakfast Recipe

egg arugula mushroom frittata on plate with fork full close up.

Arugula Frittata Vegetarian Low Sodium Breakfast Recipe

Mathea Ford, RDN, LD, MBA

Course: Breakfast, Main Course

Cuisine: American

Diet: Diabetic, Low Salt, Vegetarian

Prep Time: 10

Cook Time: 20

Servings:

Calories: 194kcal

Author: Mathea Ford, RDN, LD, MBA

This Frittata with Arugula is easy to make, cook on the stove and is great reheated. You will enjoy the flavors of the spicy arugula, umami of the mushrooms and flavor of the Feta cheese in a delicious breakfast meal. Arugula frittata pairs well with a side salad, fresh fruit, crusty bread, or a light soup for a complete meal.

Print Recipe

Ingredients

6 Large Eggs
¼ cup Half and Half Cream
3 tablespoon Water
1 tablespoon Olive Oil
2 cups Portabella Mushrooms Raw, Diced
1 cup Arugula Greens
2 ounces Feta Cheese
½ teaspoon Black Pepper

Instructions

In a medium bowl, whisk together the eggs, half and half, and water. Set aside.
Wash, remove gills, and dice mushrooms. Add olive oil to a 10 inch non-stick skillet and heat over medium heat. Add diced portabella mushrooms and cook approximately 5-6 minutes, stirring occasionally.
Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes. Spread the mushrooms and arugula into a uniform layer across the bottom of the pan, ensuring an even distribution of ingredients.
Pour egg mixture on top and let cook for 1-2 minutes or until the egg begins to set on the bottom. Reduce heat to low setting and cover. Cook for 8 minutes.
Remove cover and add Feta cheese to top of frittata, scattered across the top. Cover dish and cook for another 5-6 minutes on low, 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. Cut into four wedges. Sprinkle black pepper on top and serve warm or enjoy at room temperature. Can be reheated in the microwave.

Notes

Allow the mushrooms to cook and release their juices before adding arugula. It's best to have no juice left in the pan when you add the arugula to avoid sogginess. This can be stored in the refrigerator for up to 4 days and reheated. Equipment needed: 10 inch non stick skillet

Nutrition