roasted red pepper and potato frittata

Name: Roasted red pepper and potato frittata
Cuisine: Mexican
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

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41 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Jun 29, 2012

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

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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 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.

Step 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.
Step 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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