roasted red pepper and potato frittata
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Ingredients For roasted red pepper and potato frittata
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eight large eggs
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1/2 teaspoon salt
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2 tablespoons butter
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1 cup peeled and sliced yukon gold potato, cooked until just tender
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1/2 cup chopped roasted red peppers
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1 cup grated manchego cheese, divided
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2 tablespoons chopped fresh chives, divided
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2 tablespoons chopped fresh parsley, divided
How To Make roasted red pepper and potato frittata
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1preheat oven to 450°. In a large bowl, beat eggs and salt. In a large ovenproof skillet, melt butter over medium heat. Pour eggs into skillet. Arrange potatoes in a single layer over egg mixture, pressing lightly into eggs.
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2Spread red peppers, 3/4 cup Manchego cheese, 1 tablespoon chives, and 1 tablespoon parsley over potatoes, pressing lightly into eggs. Cook for 4 to 5 minutes or until bottom of the egg is set.
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3Bake for 8 to 10 minutes or until lightly golden and egg is set in center. Sprinkle with remaining 1/4 cup Manchego, 1 tablespoon chives, and 1 tablespoon parsley. Serve immediately. Makes one frittata, 10 inches
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