We’re always looking for a quick and easy meal idea that doesn’t take lots of work. like this Portobello Mushroom and Feta Frittata. While convenience foods are great, you don’t want to rely on them all the time.
This Keto friendly Portobello Mushroom and Feta Frittata is so quick and easy to make, too. Just a little bit of prep work, and then you let it cook. It can be on the table in slightly more than half an hour.
One of the best things about a frittata is that it’s sooo easy to make, yet everyone is always super impressed. It’s also a great way to use up a few random leftovers. If you’re not familiar with a frittata, and wondering how it differs from a quiche, let us help. A frittata is more like a large omelet that isn’t folded, while a quiche is more like a pie, with a crust.
Low Carb Portobello Mushroom and Feta Frittata Recipe
This recipe makes 4 good sized portions, and takes just a few tomatoes and a couple mushrooms. Some leftover feta cheese – or whatever you have.
Serving Size: 1
Amount Per Serving: Calories: 227 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 297mg Sodium: 337mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 15g
See how easy it really is to make something that seems soooo fancy. The Portobello Mushroom and Feta Frittata is a great option for breakfast, brunch, lunch, or dinner. For lunch or dinner, I’d probably add a side salad. It’s also a great recipe to experiment with. Try it! Pretty much anything you would put in an omelet can go in a frittata.