In British Columbia, local produce is fairly limited during the winter months. However, we do get some great variety of starchy vegetables such as heirloom potatoes, beets, and carrots. I picked up some purple nugget potatoes from the farmers market last weekend and they were a great addition to this morning’s breakfast. I added a dollop of homemade pear dijon mustard that was a Christmas gift this year, but a sweet chutney would have been wonderful too! This dish would be great for breakfast, lunch, or dinner. 


  • Potatoes tend to get a bad rep and I honestly don’t like the taste of them very much. Yet, this dish speaks to how delicious and nutritious they can be without added butter and cream. The vitamins and minerals found in potatoes will differ slightly between varieties and is dependent on the soil they’re grown, but generally potatoes are a good source of vitamin B6, potassium, copper, vitamin C, manganese, and phosphorus. Vitamin B6 is the most prominent nutrient in potatoes and it’s required for carbohydrate metabolism, production of our ‘feel good’ neurotransmitters, and is essential for proper liver detoxification. Vitamin B6 is typically found in meat, potatoes, sunflower seeds, and bananas. 

Kale & Potato Frittata Ingredients:

3 purple nugget potatoes, cut into bite size wedges

1/2 cup yam, cut into bite size wedges (approx. 1/2 cup)

1 cup water

1 teaspoon sea salt

1 sweet onion, thinly sliced

3 kale leaves, stemmed & torn into bite size pieces

3 tablespoons olive oil

8 eggs

2 garlic cloves, minced

fresh ground pepper

1 cup arugula, loosely packed


In a 10” cast iron skillet or other oven safe pan, bring potatoes, yam, water, and sea salt to a gentle simmer for 10 minutes or until water has been fully absorbed and the yams are fork-tender. Remove from heat and turn element down to a medium-low. Add kale and onion and coat well with olive oil. Return to heat and cook for an additional 5 minutes, stirring frequently. 

Beat the eggs with garlic and fresh pepper. Pour egg mixture evenly over vegetables. Do not stir! Cover and cook over medium-low heat until the eggs have almost set. When only the top layer is still runny, pop the skillet into the oven under a low broiler, and bake until the top is light brown and the eggs are set (approx. 5 minutes). 

Allow to cool for 5 minutes before slicing and serving with fresh arugula. 

Serves 4

Recipe originally published on