Bell Pepper and Cheddar Frittata Recipe

Bell Pepper and Cheddar Frittata Recipe

  • 1 Yukon Gold potato, peeled, cut into 1/4-inch cubes
  • 2 1/2 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 large onion, coarsely chopped
  • 4 garlic cloves, finely chopped
  • 3 tablespoons chopped fresh oregano
  • 8 large eggs
  • 1 teaspoon salt
  • 3/4 teaspoon coarsely ground pepper
  • 1 cup grated sharp cheddar cheese
  1. Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.
  2. Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
  3. Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.
Recipe of the Day|