Potato and Pepper Frittata3 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“This rustic egg pie was invented for late summer's vegetable bounty.” - by Chef John
Original recipe yields 4 servings
- 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.
- 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.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.
Amount Per Serving (4 total)
- 434 cal
- 27.3 g
- 20 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 next ..." See moreday!"
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