Prep 20 mins
Cook 12 mins
Cayenne pepper can be used in place of black pepper just to "kick it up" slightly.
- 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)
- Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
- Heat oil and butter in a large oven-proof skillet over medium heat.
- 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.
- Add in the cooked potatoes and saute for 1 minute.
- 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!).
- Sprinkle the top with grated cheddar cheese.
- Set the oven to broil.
- Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
- Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
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.
Fabulous! Made this with low fat milk a yellow bell pepper and roasted garlic. Thanks for my birthday breakfast!
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.