Frittata with Peppers and Potatoes
Published October 22, 1991
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 small red waxy potatoes (about ½ pound)
2 tablespoons vegetable oil
1 ½ cups sweet red pepper, cut into ½-inch cubes
1 ½ cups green pepper, cut into ½-inch cubes
½ cup thinly sliced white onions
8 eggs
2 tablespoons finely chopped fresh basil or parsley
Salt and freshly ground pepper to taste
¼ pound cheese, preferably Gruyere, cut into small cubes
2 tablespoons olive oil
Nutritional analysis per serving (4 servings)
19 grams carbs; 351 milligrams cholesterol; 439 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 31 grams fat; 4 grams fiber; 729 milligrams sodium; 22 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Wash the potatoes and cut them, unpeeled, into thin slices. Drop the slices into cold water to prevent discoloration. Drain and dry on paper towels.
- Step 2
Heat the oil in a large nonstick skillet and add the potatoes. Cook over medium heat, shaking and tossing or stirring, about 4 minutes. Add the peppers and the onions. Cook, shaking the skillet and stirring, about 5 minutes.
- Step 3
In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
- Step 4
Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute. Cover tightly and reduce to medium heat. Cook about 2 minutes. Run a spatula or knife around the outside of the frittata. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate. It should be golden brown on top. Serve immediately.
Private Notes
Comments
Enjoyed - Gruyere was not available in my food desert so my only choice was Swiss. Definitely want to try again with Gruyere. Husband despises green peppers so i omitted but i should have compensated with more onions and perhaps adding one small hot red pepper for a little spice. Served with small strawberry, basil and balsamic salad on the side.
Enjoyed - Gruyere was not available in my food desert so my only choice was Swiss. Definitely want to try again with Gruyere. Husband despises green peppers so i omitted but i should have compensated with more onions and perhaps adding one small hot red pepper for a little spice. Served with small strawberry, basil and balsamic salad on the side.