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Bell Pepper And Cheddar Frittata


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  • 1 Yukon Gold potato peeled, and cut into 1/4" cubes
  • 2 1/2 tablespoons olive oil
  • 1 large red bell pepper chopped
  • 1 large onion coarsely chopped
  • 4 garlic cloves finely chopped
  • 3 tablespoons chopped fresh oregano
  • 8 large eggs
  • 1 teaspoon salt
  • 3/4 teaspoon coarsely-ground black pepper
  • 1 cup grated sharp cheddar cheese


Servings 4


Step 1

Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain.

Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.

Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.

Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.

This recipe yields 4 servings.

Serve with: Sourdough toast and a mixed green salad.

Dessert: Oversize brownies.

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