Southwestern Frittata

Galley Wench's Note:

Love this recipe . . . it's become our comfort food on the boat. Great for breakfast, late night dinner and so easy to make, even in my little galley. Serve with salsa, fresh fruit and biscuits.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 177.44 ml diced sweet onion
• 118.29 ml diced poblano pepper
• 59.14 ml diced red pepper (optional)
• 2 peeled and diced baking potatoes
• 29.58 ml vegetable oil
• 6 beaten eggs
• 177.44 ml shredded cheddar cheese
• 2.46 ml cumin
• 2.46 ml salt
• 2.46 ml black pepper

Directions:

1. Heat frying pan with oil.
2. Saute onions, potatoes and peppers until tender.
3. Add eggs and seasoning.
4. Cook on low heat, tilting pan and lifting potatoes to distribute.
5. Cook until set.
6. Remove from burner.
7. Spring with cheddar chees and cover for a few minutes to melt cheese.

Reviews

[PaulaG]

This reduced to 2 servings very well. In place of poblano, I used Anaheim chile and a red skinned potato. Served this with Cranberry Apple Muffins. Made for ZWTIII.