Potato and Arugula Skillet Frittata Recipe

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.


  1. Warm 2 tablespoons of butter in a very wide nonstick or cast-iron skillet.
  2. 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.
  3. Separate any potato slices that stick together so that they’ll cook evenly. Remove from pan and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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