Frittata with Peppers and Potatoes Recipe

Name: Frittata with Peppers and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small red waxy potatoes (about 1/2 pound); 2 tablespoons vegetable oil; 1 1/2 cups sweet red pepper, cut into 1/2-inch cubes; 1 1/2 cups green pepper, cut into 1/2-inch cubes; 1/2 cup thinly sliced white onions; 8 eggs; 2 tablespoons finely chopped fresh basil or parsley; Salt and freshly ground pepper to taste; 1/4 pound cheese, preferably Gruyere, cut into small cubes; 2 tablespoons olive oil

Servings: persons

4 small red waxy potatoes (about 1/2 pound)
2 tablespoons vegetable oil
1 1/2 cups sweet red pepper, cut into 1/2-inch cubes
1 1/2 cups green pepper, cut into 1/2-inch cubes
1/2 cup thinly sliced white onions
8 eggs
2 tablespoons finely chopped fresh basil or parsley
Salt and freshly ground pepper to taste
1/4 pound cheese, preferably Gruyere, cut into small cubes
2 tablespoons olive oil

1
Wash the potatoes and cut them, unpeeled, into thin slices.
2
Drop the slices into cold water to prevent discoloration.
3
Drain and dry on paper towels.
4
Heat the oil in a large nonstick skillet and add the potatoes.
5
Cook over medium heat, shaking and tossing or stirring, about 4 minutes.
6
Add the peppers and the onions.
7
Cook, shaking the skillet and stirring, about 5 minutes.
8
In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
9
Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute.
10
Cover tightly and reduce to medium heat.
11
Cook about 2 minutes.
12
Run a spatula or knife around the outside of the frittata.
13
Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate.
14
It should be golden brown on top.
15
Serve immediately.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small red waxy potatoes (about 1/2 pound), 2 tablespoons vegetable oil, 1 1/2 cups sweet red pepper, cut into 1/2-inch cubes, 1 1/2 cups green pepper, cut into 1/2-inch cubes, and more.

Yes, Frittata with Peppers and Potatoes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frittata with Peppers and Potatoes

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