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Bell Pepper and Cheddar Frittata Recipe

Cheddar Frittata Is Great Morning, Noon, and Night

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!

Bell Pepper and Cheddar Frittata

Bell Pepper and Cheddar Frittata

Bell Pepper and Cheddar Frittata Recipe 2010-04-13 17:09:54

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

Directions

  1. Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain.
  2. 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.
  3. Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet.
  4. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
  5. 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.

Serves 4-6.


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Join The Conversation
msdecember msdecember 5 years
i have leftover mashed potatoes and corn that i'm gonna work in here!
lovethatdish lovethatdish 5 years
This tastes great! Thanks for all the cook-along photos! I did use basil instead of oregano because that's what I prefer. I loved the way the flavors all melded together.
annemariefox annemariefox 6 years
This sounds really good. Will try it when our Yukon Gold potatoes are ready.
Catipa Catipa 6 years
I can't wait to try this, thank you!
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