Spiral the zucchini and peeled potato.

Mix together 6 Large eggs with grated parmesan cheese, salt and pepper. Whisk together until combined.

Heat a 9" skillet with about 2 tablespoons of olive oil. Add half the zucchini mixture and half the potato into the hot pan.Bring up the heat on the pan until any liquid from the zucchini and potato have disappeared.

Add the arugula - toss together and then add eggs.

Turn down the heat and cook for about 10 minutes. As the bottom begins to set lift the edges of the frittata and tilt the pan so the uncooked eggs seep underneath. Continue to do this all the way around the pan until the frittata has set. Once eggs set, carefully slide the frittata onto a large dish. Then carefully invert the pan over the dish and flip the dish over back into the pan. Cook for an additional 2 minutes (you can also place the skillet under the broiler and set the top of the frittata).

Repeat steps above with remaining ingredients.