Potato and Pepper Frittata

Potato and Pepper Frittata

14
Chef John 21655

"This rustic egg pie was invented for late summer's vegetable bounty."

Ingredients

40 m servings 434 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 586 mg
  • 195%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine.
  2. Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate.
  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.
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Reviews

14
  1. 21 Ratings

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This dish is quick, easy, and so so tasty! I omit the olive oil to cut back on the fat and calories; the veggies cook in the bacon grease just fine. This also reheats wonderfully for lunch the...

Substituted a dozen small eggs and some nonfat milk, chicken sausage and fresh tomato or capers and it's still fabulous!

Excellent, try it!