Potato, Red Pepper and Cheese Frittata |
|
 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
Cayenne pepper can be used in place of black pepper just to kick it up slightly. Ingredients:
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!
|
|