Bell Pepper And Cheddar Frittata

Bell Pepper And Cheddar Frittata
Bell Pepper And Cheddar Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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