Total Time
40mins
Prep 10 mins
Cook 30 mins

This makes a wonderful weekend brunch or a light weeknight dinner, it takes little time to prepare and it's very tasty. Serve with crusty rolls.

Ingredients Nutrition

Directions

  1. Heat oil in a 12-inch skillet over medium heat.
  2. Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
  3. Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
  4. Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
  5. Sprinkle the thyme over and then cool slightly.
  6. In a bowl whisk eggs with cream, and season with salt and pepper.
  7. Add the potato mixture to the eggs and whipe the skillet clean.
  8. In the same skillet, heat about 1 tablespoon oil over medium-low heat.
  9. Pour the egg/potato mixture into the skillet.
  10. Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
  11. Slide the frittata onto a platter.
  12. Sprinkle with parsley and capers.
  13. Cut into wedges and serve.
Most Helpful

5 5

Delicioso! I love egg dishes, potatoes and capers, so this was a great dinner for me tonight. Simple and tasty. Thanks Kitten for yet another great recipe. Made for ZWT5 2009.

5 5

I made this for a great breakfast this morning!! I followed as written except that I had some ham that needed to be used so I sprinkled some ham in with the vegetable mixture. Then I added a cheddar/monterey jack cheese blend and did as Paula did and cooked a little more under the broiler. Thanks for sharing Kittencal!! Made for ZWT5!!

5 5

Made this using egg substitute for the eggs, the potato was well scubbed and unpeeled, other than that the only thing I did was to put it under the broiler for a few minutes to brown lightly before serving. This is a very attractive dish and was great for Sunday morning brunch.