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Epicurious

Bell Pepper and Cheddar Frittata

4.0

(31)

Serve with: Sourdough toast and a mixed green salad. Dessert: Oversize brownies.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 Yukon Gold potato, peeled, cut into 1/4-inch 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 pepper
1 cup grated sharp cheddar cheese

Preparation

  1. 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.

    Step 2

    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.

    Step 3

    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.

TagsFrittataEggBell PepperVegetableCheddarCheeseDairyPotatoRoot VegetableOnionMainDinnerBrunchNut FreeQuickEasyWeeknight MealsBroilBon Appétit
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