roasted red pepper and potato frittata

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

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

★★★★★ 1 Review

Ingredients For roasted red pepper and potato frittata

  • 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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How To Make roasted red pepper and potato frittata

  • 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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