Name: Bell Pepper and Cheddar Frittata
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

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

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.

TagsFrittata Egg Bell Pepper Vegetable Cheddar Cheese Dairy Potato Root Vegetable Onion Main Dinner Brunch Nut Free Quick Easy Weeknight Meals Broil Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes