If I have nothing to do on Sunday, I like to make a large meal that can be enjoyed throughout the week. Sometimes I'll roast a chicken or slow cook chili, but lately I've been really into frittatas. A frittata is an egg dish that can be filled with any type of cheese, meat, or vegetable. Since I always have eggs, veggies, and cheese on hand, it's become one of my go-to dishes. The most recent rendition I tried combines two of my favorite ingredients: red peppers and cheddar cheese. This frittata is similar to a Spanish tortilla because it incorporates potatoes. The extra starch means it's hearty enough to stand on its own. It's good any time, I've eaten it for breakfast, lunch, and dinner. Check out the easy, adaptable recipe now!
1 Yukon Gold potato, peeled, cut into 1/4-inch cubes Serves 4-6.
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
1 Yukon Gold potato, peeled, cut into 1/4-inch cubes