Roasted red pepper and potato frittata
This is a good choice for a vegetarian meal.Unknown source
·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
- 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.
- 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.
- 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