What is an open face frittata? It’s a frittata with fillings placed on the top instead of inside. It’s what happened for me when we were down to two eggs and I was making a quick Sunday brunch for the two of us. I didn’t plan on making this a blog post, but it was a new discovery for me that one could stretch two eggs into a meal and that it seemed worthy to share with you.
Open Face Healthy Frittata with Purple Potatoes and Arugula is full of nutrition.
I’ve made lot of frittatas here at Spinach Tiger. It’s a cornerstone of my big fat healthy food view. Frittatas can be a healthy lunch or a quick dinner, and are a great fall back to the “busy life” dilemma.
Purple potatoes and arugula both have a high anti-oxidant profile. Many studies have shown both to aid in lowering blood pressure.
If you’re new to purple potatoes, let me give me the good news. There is not “potato” guilt. They have a lower glycemic index than white potatoes, and are all around “healthy” food. One half cup of potatoes is only about 12 carbs. Purple Potaotes are a super food, containing cancer fighting anthocyanin, which gives the potato its brilliant purple color. I wrote more about the benefits here.
The Process for a Healthy Frittata
I made this healthy frittata with only two eggs (because that’s all we had), but you can increase the ingredients for a larger frittata, just adjust your ingredients accordingly. If you want to bake your frittata, follow these instructions, although I would only do that if I were making a frittata with six or more eggs.
I prepared the toppings first, then took the two minutes it takes to make the eggs. Once the frittata is turned over, I added the cooked ingredients, the cheese and put a lid on it so the cheese would melt.
I think this is a beautiful presentation and I might do more frittatas like this.
This recipe is more of a guide and a new idea. It’s a great way to use any left overs!
You might recall I made a frittata for one, because sometimes it’s just you. Sometimes, it’s a crowd and you can bake a frittata in a baking pan.
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- 1 tablespoons butter, avocado oil or olive oil (may need less)
- 2 purple potatoes, large diced
- 1 shallot, small diced
- handful of arugula
- ¼ corn (or peas) I used corn off a fresh cob
- 2 to 4 eggs (see notes)
- 1 ounce of Manchego cheese (or cheese of your choice)
- Heat butter or oil a small non stick frying pan.
- Add potatoes and shallots until potatoes are cooked through.
- Remove to a plate.
- Clean out pan if needed.
- Add more oil or butter in pan.
- Beat eggs. Season with salt and pepper.
- Add to pan. Using a large spatula (like this one), move the eggs to the underneath, from all four corners, east west north south, until there is not much liquid on top and you can flip.
- Using potholders and a flat dish, flip frittata over.
- Add in potatoes, shallots, arugula, and corn over the top.
- Add in cheese. I didn't cover with cheese, just added intermittently. You can use any cheese you like.
- Cover with lid for a minute or two until cheese is melted.
- Serve immediately.