Potato & Onion Frittata

Potato & Onion Frittata


Growing up, I remember my mother making a frittata of potatoes and onions. It was never served for breakfast or a fancy brunch, rather it was our evening meal. This dish along with bell peppers and eggs (another “meatless” meal), appeared often during Lent.

A frittata is always a good answer anytime the question is, what can I prepare with only a few staple ingredients and/or when I don’t really feel like cooking. I serve them for breakfast, brunch, lunch, dinner and late night meals.

I added arugula to the frittata both as an ingredient and as a salad with a Dijon vinaigrette. The salad adds color, texture, and depth of flavor to the overall dish. You could serve the salad along side but, piled on top before serving not only is a delicious combination, but creates a pretty presentation. This simple dish reheats well and can be enjoyed morning, noon or night.


  • 1 Tablespoon Olive oil
  • 1 large russet potato, cut into 1/2 inch cubes and boiled until tender, drained
  • 1 large onion, diced
  • 6 cups arugula, divided
  • 6 eggs, lightly beaten
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • Black pepper, several grinds
  • 1/2 cup cheddar cheese, grated
  1. Using an oven-proof 9-inch skillet, saute onion over medium heat 5 minutes.
  2. Add the cooked potatoes. Season the vegetables with salt and pepper to taste.
  3. Stir in about half of the arugula and cook just until slightly wilted.
  4. Using a small mixing bowl, whisk the eggs, milk and salt and pepper.
  5. Add the egg mixture to the skillet, reduce the heat to low and cook a few minutes until the edges begin to set.
  6. Sprinkle the cheese evenly over the frittata.
  7. Carefully, place the skillet in a preheated 350* oven and bake until the eggs are just set, about 9 minutes.

Arugula Salad:

  • 1 teaspoon Dijon mustard
  • 1 Tablespoon Sicilian white balsamic vinegar
  • 1 Tablespoon Extra-virgin olive oil
  1. Using a small bowl, whisk together the mustard, vinegar and oil. Toss in the arugula and season with salt and pepper.
  2. To serve, top a warm wedge of frittata with the salad. The heat from the frittata will slightly wilt the arugula adding a nice tender texture.
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