Potato and Red Pepper Frittata

Potato and Red Pepper Frittata is delicious any time of day, whether for breakfast, for feeding a crowd as part of a brunch buffet or a quick lunch or dinner along with a salad.  This frittata is one of my favorite go-to last minute meals! And best of all, leftovers are always enjoyed in a sandwich for lunch the next day. Are eggs one of your quick and easy go-to meals? They are and always have been for me! As long as there are eggs in the refrigerator and some bread to serve with them, a delicious meal is within reach in minutes.

Frittata, which is basically an Italian open face omelet is one of the simplest egg dishes you can make. And if you hate the idea of flipping a frittata in a skillet, no worries! This Potato and Red Pepper Frittata recipe requires no flipping. Start it off on the stove top and broil in the oven for just a few minutes until golden brown.

So many ways to enjoy frittata!

Frittata is delicious whether for breakfast/brunch; lunch or dinner. It’s a great for brunches as it can be made ahead  and warmed up just before serving or can be even enjoyed at room temperature.

Growing up, frittata was also a picnic food served as a sandwich in a panino. My mother stacked frittata with parchment paper or paper towels between the slices in a large plastic container and we sliced up Italian bread and stuffed it with frittata for our lunch. It was a great alternative to cured meats.

And if you’re not sure what to have for lunch or dinner, serve frittata with a green salad and fresh bread for a satisfying and healthy meal.

Frittata is the ultimate clean out the fridge meal

I love frittatas because they are ever so versatile! You can make frittata with just about any leftover veggies sitting in your fridge therefore it is the perfect recipe for reducing food waste.  

Here are a few ways in which you can customize your frittata:

• Vegetables: Toss in leftover veggies from last night’s dinner such as broccoli, asparagus, mushrooms; spinach; or zucchini. Do you have a few cherry tomatoes lying around that are on the verge of going bad? Those can also be added! If you happen to have leftover boiled potatoes in the fridge, use them in this recipe.
• Meats: leftover sausage, ham or other cured meats can be diced  and added for extra protein.
• Cheese: I enjoy my frittata with grated Parmesan cheese however you can add shredded mozzarella or cheddar cheese either stirred into your eggs or topped onto the frittata for a gooey cheesy topping. Goat cheese or feta are also great options.
• Herbs: I added parsley to my recipe, however other great choices include basil, oregano, chives or thyme.

The following are step by step instructions with images to guide you through this easy recipe. Please scroll to the end of this post for the complete printable recipe card.

How to make Potato and Red Pepper Frittata:

I used a 10-inch cast iron skillet for this recipe. However, any non-skillet will do. Please note that if the handle is not made of stainless steel it must be covered in foil before placing in the oven.

Add olive oil to your skillet, heat on medium heat and sauté a small diced onion (or 1/2 of a large onion) for 2 minutes. Stir in 2 peeled, cubed potatoes, a pinch of salt and stir. Reduce heat to low, cover and cook potatoes for 10-15 minutes, stirring occasionally, until tender.

Uncover and stir in a diced red pepper, a pinch of salt, and black pepper (to taste). Cover and cook 5 minutes longer.

Preheat your oven to broil. Meanwhile, in a medium sized bowl beat 8 eggs, Parmesan cheese, milk, freshly chopped parsley, salt and pepper.

Uncover the skillet and add an extra drizzle of oil to the pan if the bottom is dry. Pour the egg mixture evenly over the vegetables. Let cook about 2 minutes until the underside begins to set.

Transfer the skillet to the oven and broil until the top is golden brown and puffy, about 4-5 minutes. Check on the frittata every minute and rotate the pan for even browning.

Remove the skillet from the oven. Use a spatula to carefully transfer the frittata to a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Tips and suggestions for making Potato and Red Pepper Frittata:

• If using a non-stick skillet, make sure the handle is oven proof. Otherwise cover it in foil before placing it in the oven. 
• Vary your frittata ingredients with leftover veggies you have on hand including asparagus; zucchini; broccoli or mushrooms. A handful of fresh spinach leaves can be tossed in and wilted just before adding the eggs to the pan.
• If you have leftover boiled potatoes, use those instead!
• For an extra cheesy frittata, sprinkle some shredded mozzarella, cheddar or even provolone cheese on the frittata in the last minute of broiling to prevent it from burning.
• If you prefer a non-vegetarian frittata, add some diced ham or cooked sausage (just about a handful will do) to the pan before pouring the beaten egg mixture into the pan.
• Serve hot, warm or even at room temperature.
• Leftover frittata can be refrigerated for up to 3 days.

If you try out this recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!

Here are more quick and easy egg recipes for you to check out!

• Fried Eggs with Tomatoes
• Fried Eggs with Greens
• Zucchini Blossoms with Eggs

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