Potato and Pepper Frittata |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This rustic egg pie was invented for late summer's vegetable bounty. Ingredients:
6 slices bacon or pancetta, chopped |
1 tablespoon olive oil |
1 1/2 cups chopped hot and sweet peppers |
salt and ground black pepper to taste |
1/2 teaspoon red pepper flakes, or more to taste |
1 1/2 cups cubed cooked potatoes |
12 eggs, beaten |
2 ounces crumbled feta cheese |
Directions:
1. Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine.
2. Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate.
3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.
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