Potato and Red Pepper Frittata: A Delightful Breakfast Recipe
When the morning sun begins to peek through the curtains, illuminating the kitchen with a warm glow, there’s nothing quite as inviting as the aroma of a freshly made frittata wafting through the air. This Potato and Red Pepper Frittata is a splendid way to start your day, offering a harmonious blend of hearty potatoes, vibrant red bell peppers, and perfectly cooked onions, all enveloped in fluffy eggs. Adapted from an Everyday Food recipe, this dish allows for a bit of personal flair, as I’ve chosen to omit rosemary—though I encourage you to feel free to make it your own.
Ingredients
To create this delicious frittata, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Onion | 1 whole, diced |
| Red bell pepper | 1, diced |
| Potatoes | 2 medium, peeled and diced |
| Eggs | 8 large |
| Salt | ½ teaspoon |
| Pepper | â…› teaspoon |
Nutritional Information
For each serving of this frittata, you’ll find the following nutritional values:
| Nutrient | Amount |
|---|---|
| Calories | 278.3 |
| Total Fat | 13.5 g |
| Saturated Fat | 3.6 g |
| Cholesterol | 423 mg |
| Sodium | 438.6 mg |
| Total Carbohydrates | 24 g |
| Dietary Fiber | 3.3 g |
| Sugars | 4 g |
| Protein | 15.3 g |
Cooking Instructions
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C), allowing it to reach the perfect temperature for baking.
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Sauté the Vegetables: In a 10-inch ovenproof skillet, pour in 1 teaspoon of the olive oil and heat it over medium heat. Once the oil is shimmering, add the diced onion and red bell pepper. Sauté these vegetables, stirring occasionally, until the onion is lightly browned, which should take about 5 minutes. Once cooked, transfer this fragrant mixture to a bowl and set it aside, letting the flavors meld.
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Prepare the Potatoes: In the same skillet, add the remaining 2 teaspoons of olive oil and let it heat up. Next, add the diced potatoes, generously seasoning them with salt and pepper. Cook the potatoes over medium heat, tossing them often to ensure even cooking. They should become tender and lightly browned after about 10 minutes. Remember, it’s perfectly fine if the potatoes don’t cook evenly; some may brown while others remain a bit more transparent.
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Combine the Mixtures: Once the potatoes are cooked, transfer them to the bowl containing the onions and peppers. Toss everything together gently to combine the flavors.
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Return to Skillet: Pour the combined mixture back into the skillet, flattening it gently with a metal spatula for an even distribution. If the skillet appears dry, feel free to add a touch more olive oil.
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Beat the Eggs: In a large mixing bowl, beat the eggs together with ½ teaspoon of salt and ⅛ teaspoon of pepper until they are well combined and slightly frothy.
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Pour and Distribute: Carefully pour the beaten eggs over the potato mixture in the skillet, tilting the pan slightly to ensure that the eggs coat everything evenly.
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Bake the Frittata: Place the skillet in the preheated oven and bake until the eggs are set, which will take about 15 to 20 minutes. The frittata should be puffed up and lightly golden.
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Serve and Enjoy: Once baked, remove the skillet from the oven and let it cool for a moment. Cut the frittata into wedges and serve warm, either as a delightful breakfast or as a satisfying brunch dish.
Final Thoughts
This Potato and Red Pepper Frittata is not only a nourishing start to your day but also a beautiful way to showcase the vibrant colors and flavors of fresh vegetables. Whether enjoyed with a simple side salad or on its own, it is sure to please palates of all ages. Enjoy the delightful blend of textures and tastes as you savor each bite, perhaps even contemplating your next culinary creation for your loved ones.
