Tag Archives: potato bell pepper and cheddar frittata

Potato, Bell Pepper, and Cheddar Frittata

27 Oct

I burned my fingers like HELL making this dish due to an instinctive reaction upon seeing my dog putting his head suspiciously close to the open oven.  It’s a little painful typing this to be honest, but … it was worth it.  A couple weeks ago, I had never made a frittata, but they are so versatile I’m sure I’ll be making them again and again.  All of these flavors worked together well and the addition of the tomatoes and cheese made this an extremely robust, filling meal.

Potato, Bell Pepper and Cheddar Frittata

Adapted from Bon Appetit, 2003

Serves 2

1 tbs. olive oil

1 Idaho potato, cut into 1/4″ dice

1/2 large white onion, chopped

2 cloves garlic, minced

1 medium red bell pepper, chopped

1/4 cup sliced crimini mushrooms

1/2 cup packed chopped parsley, divided

Kosher salt and freshly cracked black pepper

4 tbs. all natural, whole-wheat flour, divided

1/4 tsp. baking soda

Cooking spray

5 jumbo, cage-free brown eggs

2 tbs. milk

1 cup extra sharp cheddar, shredded

Heat oven to 400º.

Boil a small pot of salted water.  Add chopped potatoes and cook until slightly tender, 6-8 minutes.  Drain.

Heat 2 tbs. olive oil in a large skillet over medium-high heat.  Add cooked potatoes, white onion, garlic, red bell pepper and mushrooms and cook until all vegetables are tender, stirring frequently, roughly 10 minutes.  Stir in 2 tbs. flour and baking soda.  Transfer to a bowl and add chopped parsley.  Let cool to room temperature.

In a small bowl, whisk eggs.  Add to vegetable mixture and stir well combine.  Add 3/4 cups of cheese and combine.  Spray your casserole dish liberally with non-stick cooking spray.  Coat the sides and bottom of the baking dish well with the extra 2 tbs. of flour (use more if necessary).  This will form a light “crust” for your fritatta, so try to make it as uniform as possible and be sure it extends to at least where your vegetable-egg mixture will fall in the casserole dish.

Pour the vegetable-egg combination into your casserole dish and use a spoon to make sure it’s even.  Bake in oven, uncovered, for 30-40 minutes until eggs are set.  Add remaining cheese to top and let melt, roughly another 5-8  minutes.

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