from 1 vote
Open Faced Healthy Frittata with Purple Potatoes, Shallots, Arugula
A open faced frittata with purple potatoes and arugula.
avocado oil or olive oil (may need less)
handful of arugula
or peas I used corn off a fresh cob
2 to 4
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.
You can make this larger by adding up to six eggs. You can also bake frittata in oven if you desire.