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two potato-2 cheese-family size frittata

51 Pinches 10 Photos
cookinginillinois avatar
Sauk Village, IL
Updated on Jan 22, 2015

I decided to add a bit of fiber to our Sunday Brunch menu by using sweet potatoes in our frittata. It was a tasty combo of veggies combined with sharp cheddar & mozzarella cheese, & was very good. I served it with Arkansas Rind on Slab Bacon that I purchase from the C & B Market in Wabbaseka, Ar. I always bring some back each time I visit the Pine Bluff, Ar. area, & in my opinion they sell the tastiest Smoked Flavored Bacon you could buy any place. Not only did the cheeses in this dish give it a great flavor, but we truly enjoyed the comforting taste of this Brunch idea.

prep time 20 Min
cook time 25 Min
method Bake
yield 4-6 OR MORE depending on portion size

Ingredients

  • 6-7 small yukon gold potatoes cubed, (about 3 cups) peeled or not as desired
  • 1 1/2 cups sweet potatoes,(about 3 small) peeled & cubed
  • 1 large vidalia onion, chopped
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper,chopped
  • 1 large green bell pepper, chopped
  • 2 medium jalapeno peppers, seeded & chopped remove veins
  • 6 cloves garlic, minced
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella cheese, shredded
  • - salt & pepper as desired
  • 3 tablespoons olive oil or canola oil
  • 4 - mini sweet peppers, chopped
  • 8 large eggs, room temperature
  • 1/2 cup heavy whipping cream

How To Make two potato-2 cheese-family size frittata

  • Step 1
    Prep all the veggies first .These are most of the main ingredients for the recipe except the sweet potatoes. Preheat the oven to 350 degrees F.
  • Step 2
    Add the eggs to a medium size bowl, pour in heavy whipping cream and add salt and pepper as desired, beat till blended together. Then add in 1 cup each of cheddar and mozzarella cheese shreds, beat till blended together. Set aside till needed.
  • Step 3
    Peel, cube and wash the potatoes. Heat oil in a large skillet till hot, I used a 16 inch skillet. Once oil is hot add in the cubed potatoes, and cook until potatoes are tender, then remove from skillet to a platter.
  • Step 4
    Now add in the remaining veggies and minced garlic to the same skillet, adding additional oil if needed.
  • Step 5
    Saute pepper mixture until transparent and tender, stirring as needed, about 5-7 minutes or so. Add the potatoes back into skillet with other veggies. Stir till blended together. NOTE: Because I only used 8 eggs, I removed some of the cooked veggies to serve on the side with the frittata, because the egg mixture would not have adequately covered ALL of the veggies.
  • Step 6
    POUR BEATEN EGGS OVER THE COOKED VEGGIES. Allow to cook over medium high heat until eggs are almost set around edges of skillet and on top. Then top with remaining half cup of shredded cheddar cheese just before going into oven, and place in preheated 350 degrees oven and allow to cook for 6-8 minutes until eggs are completely set. Remove from oven and top with additional chopped veggies if desired.
  • Step 7
    Then cut and serve while still hot, I served the remaining cooked veggies along side the frittata. This was a great morning brunch idea, for both my husband & I.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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