Frittatas are an easy way to use leftover produce in the fridge. They are quick and easy to make and provide a healthy dose of protein and fat. We eat them at dinner time or at breakfast. This recipe utilizes the beautiful purple huckleberry potatoes and local arugula from Bright Farms.
| Prep | Cook | Serves |
|---|---|---|
| 10 Minutes | 20-25 Minutes | 6-8 Servings |
Ingredients
5 tablespoons unsalted butter, divided
3 purple huckleberry potatoes, sliced thin
1 medium yellow onion, sliced thin
2 cloves garlic, minced
Salt and pepper
1 (4 ounce) container Bright Farms Arugula
8 eggs, beaten
½ cup grated parmesan cheese
5 Large basil leaves, minced
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth
Instructions
- Warm 2 tablespoons of butter in a very wide nonstick or cast-iron skillet.
- Add the potatoes and a pinch of salt and pepper; cook over medium heat, stirring frequently, until they’re cooked through and golden, about 10 minutes.
- Separate any potato slices that stick together so that they’ll cook evenly. Remove from pan and set aside.
- Add 1 tablespoon of butter to the pan and add the onions and garlic; cook, stirring frequently, until they are soft and translucent, 3-5 minutes.
- Add the arugula; sauté until wilted, 1 minute. When done, transfer the veggie mixture to a bowl with the potatoes and pour beaten eggs over the top; season with a pinch of salt and pepper.
- Stir in the parmesan cheese and the basil. Add the remaining 2 tablespoons of butter to the pan, once melted, pour in the egg and veggie mixture. Cook over low heat until golden on the bottom, about 10 minutes.
- Invert the frittata onto a plate, slide it back into the pan, and cook until set, a few minutes.
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth