Potato and Red Pepper Frittata

Potato and Red Pepper Frittata is delicious any time of day. This is one of my favorite easy, last minute go-to meals and ever so versatile!

Course Breakfast, brunch, Dinner, lunch

Cuisine Italian

Keyword frittata recipe, frittata with potatoes and peppers

Prep Time 15

Cook Time 25

Total Time 40

Servings -6 servings

Calories 446kcal

Add olive oil to your skillet, heat on medium heat and sauté the diced onion for 2 minutes.
Add 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 the 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 the eggs, Parmesan cheese, milk, parsley and 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 of the top.
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.

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 may 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 on hand, 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.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.