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Purple Potato Frittata
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5 from 1 vote

Open Faced Healthy Frittata with Purple Potatoes, Shallots, Arugula

A open faced frittata with purple potatoes and arugula.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Entree
Cuisine: American
Servings: 2
Author: Angela Roberts

Ingredients

  • 1 tablespoons butter avocado oil or olive oil (may need less)
  • 2 purple potatoes large diced
  • 1 shallot small diced
  • handful of arugula
  • 1/4 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

Instructions

  • 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.

Notes

You can make this larger by adding up to six eggs. You can also bake frittata in oven if you desire.