Roasted red pepper and potato frittata

1
Lynnda Cloutier

By
@eatygourmet

This is a good choice for a vegetarian meal.Unknown source

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    eight large eggs
  • ·
    1/2 teaspoon salt
  • ·
    2 tablespoons butter
  • ·
    1 cup peeled and sliced yukon gold potato, cooked until just tender
  • ·
    1/2 cup chopped roasted red peppers
  • ·
    1 cup grated manchego cheese, divided
  • ·
    2 tablespoons chopped fresh chives, divided
  • ·
    2 tablespoons chopped fresh parsley, divided

How to Make Roasted red pepper and potato frittata

Step-by-Step

  1. preheat 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.
  2. Spread 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.
  3. Bake 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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