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    You are in: Home / Recipes / Potato, Red Pepper and Cheese Frittata Recipe
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    Potato, Red Pepper and Cheese Frittata

    Potato, Red Pepper and Cheese Frittata. Photo by Rita~

    1/4 Photos of Potato, Red Pepper and Cheese Frittata

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    Kittencalskitchen's Note:

    Cayenne pepper can be used in place of black pepper just to "kick it up" slightly.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 potato, peeled (cut into about 1/4-inch cubes)
    • 2 tablespoons oil
    • 1 tablespoon butter
    • 1 large red bell pepper, seeded and chopped
    • 6 green onions, chopped (can use more or less green onion, or use 1 large yellow onion, chopped)
    • 1 tablespoon minced fresh garlic (or to taste)
    • 1 pinch dried oregano
    • 8 large eggs
    • 3 tablespoons whipping cream (or use half and half)
    • salt and pepper
    • 2 cups grated cheddar cheese (can use more or less)

    Directions:

    1. 1
      Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
    2. 2
      Heat oil and butter in a large oven-proof skillet over medium heat.
    3. 3
      Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
    4. 4
      Add in the cooked potatoes and saute for 1 minute.
    5. 5
      In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
    6. 6
      Sprinkle the top with grated cheddar cheese.
    7. 7
      Set the oven to broil.
    8. 8
      Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
    9. 9
      Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
    10. 10
      Delicious!

    Ratings & Reviews:

    • on November 27, 2007

      45

      Delicious! I went with the large onion and used a little less than one cup of cheese to keep the cals down. It was a lovely light dinner served with a garden salad and the leftovers were beaut with bacon for breakfast. Reviewed for the 123 wonders game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2007

      55

      Fabulous! Made this with low fat milk a yellow bell pepper and roasted garlic. Thanks for my birthday breakfast!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2006

      55

      Another great frittata by Kittencal. I used a sharp white cheddar for the cheese and cooked this in a well seasoned cast iron skillet. Served with homemade biscuits for a satisfying brunch.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato, Red Pepper and Cheese Frittata

    Serving Size: 1 (297 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 748.4
     
    Calories from Fat 512
    68%
    Total Fat 56.9 g
    87%
    Saturated Fat 27.3 g
    136%
    Cholesterol 673.8 mg
    224%
    Sodium 698.1 mg
    29%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 3.5 g
    14%
    Sugars 5.0 g
    20%
    Protein 38.5 g
    77%

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