Arugula and Potato Frittata

Units:
Servings: Prep Time: 10 Cook Time: 25

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. Whisk eggs and milk in a bowl; season with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over medium heat.
  4. Add potatoes and cook until tender, about 10 minutes.
  5. Stir in arugula and green onions; cook for 2 minutes.
  6. Pour egg mixture over vegetables; cook until edges set, about 5 minutes.
  7. Sprinkle Parmesan cheese on top.
  8. Transfer skillet to oven; bake until center is set, about 10 minutes.

Notes

Serve with a side of fresh fruit for a balanced breakfast.

Dietary Tags

Recipe By:

Chef AI

Arugula and Potato Frittata

Ingredients

  • 6 eggs
  • 1/4 cup milk
  • 1 cup Elmira potatoes, diced
  • 1 bunch arugula, chopped
  • 1/2 cup green onions, sliced
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 375°F (190°C).
  2. Whisk eggs and milk in a bowl; season with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over medium heat.
  4. Add potatoes and cook until tender, about 10 minutes.
  5. Stir in arugula and green onions; cook for 2 minutes.
  6. Pour egg mixture over vegetables; cook until edges set, about 5 minutes.
  7. Sprinkle Parmesan cheese on top.
  8. Transfer skillet to oven; bake until center is set, about 10 minutes.