Ingredients for Potato Red Pepper And Cheese Frittata
- Potato
- 1 tablespoon olive oil
- 1 tablespoon butter
- Red Bell Pepper
- Green Onions
- Fresh Garlic
- Dried Oregano
- 6 large eggs
- ¼ cup heavy cream
- Salt And Pepper
- ½ cup shredded cheddar cheese
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How to Make Potato Red Pepper And Cheese Frittata
- Cube 1 lb potatoes into ½-inch pieces. Boil in salted water until tender but firm (about 10-12 minutes). Drain well.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium heat.
- Add 1 red bell pepper (sliced) and ½ cup chopped yellow onion. Cook with 1 teaspoon dried oregano for 5-6 minutes.
- Add 2 cloves minced garlic during the last 2 minutes of cooking.
- Stir in the cooked potatoes and sauté for 1 minute.
- In a bowl, whisk together 6 large eggs, ¼ cup heavy cream, ½ teaspoon salt, and ¼ teaspoon black pepper (or cayenne pepper to taste).
- Pour the egg mixture over the vegetables in the skillet.
- Reduce heat to medium-low, cover, and cook until the edges are set (about 5-7 minutes).
- Sprinkle ½ cup shredded cheddar cheese over the top.
- Broil in the preheated oven (high broil) for 2-3 minutes, or until the cheese is melted and lightly browned. Watch carefully to prevent burning.
- Let the frittata rest for 1 minute before slicing into 8 wedges.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
20g
Fat
136g
Carbs
7g
