Potato Red Pepper and Cheese Frittata
Elevate your brunch game with this irresistibly hearty Potato Red Pepper and Cheese Frittata! Packed with tender golden potatoes, sweet red bell peppers, and savory onions, this oven-baked dish is bound together with fluffy eggs and rich cheddar cheese for a comforting, golden masterpiece. Perfectly seasoned with a pinch of salt and black pepper and finished with a sprinkle of fresh herbs, this frittata makes an ideal centerpiece for a weekend breakfast or a quick weeknight dinner. With just 10 minutes of prep and a quick bake in the oven, this one-pan dish is as effortless as it is satisfying. Serve it warm and watch everyone reach for seconds! Keywords: potato frittata, red pepper frittata, cheese frittata recipe, easy brunch ideas, oven-baked frittata.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 2 tablespoons Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Potatoes, diced (about 1/2 inch cubes)
- 1 medium Red bell pepper, diced
- 1 small Onion, finely chopped
- 0.75 cup Cheddar cheese, shredded
- 2 tablespoons Fresh parsley or chives, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat the olive oil in an oven-safe, non-stick skillet over medium heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they start to become tender and golden brown.
Add the red bell pepper and chopped onion to the skillet with the potatoes. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are softened.
Spread the cooked vegetables evenly across the skillet. Pour the egg mixture over the vegetables, ensuring it spreads evenly.
Sprinkle the shredded cheddar cheese on top of the egg mixture.
Reduce the heat to low and cook for 3-4 minutes, just until the edges start to set.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the center is fully set and the top is lightly golden.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Use a spatula to carefully loosen the edges and slide the frittata onto a cutting board or serving plate.
Garnish with fresh parsley or chives, if desired. Slice into wedges and serve warm.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 215 mg | 17% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
