Potato, Red Pepper And Cheese Frittata
Total Time: 32 mins
Preparation Time: 20 mins
Cook Time: 12 mins
Ingredients
- Servings: 3
- 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)
Recipe
- 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!
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