Potato, Red Pepper and Cheese Frittata

Total Time
32mins
Prep 20 mins
Cook 12 mins

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

Ingredients Nutrition

  • 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. Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
  2. Heat oil and butter in a large oven-proof skillet over medium heat.
  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. Add in the cooked potatoes and saute for 1 minute.
  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. Sprinkle the top with grated cheddar cheese.
  7. Set the oven to broil.
  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. Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
  10. Delicious!
Most Helpful

4 5

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.

5 5

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

5 5

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.