Potato, Red Pepper & Onion Frittata
Just dropping in with a quickie this Saturday—we have officially moved and I now realize how truly spoiled I was! This was my pantry in our house—
And this is my pantry now. Lol!
The food parade will continue here, of that you can be sure, but it may be on the simpler side for a while as I navigate my new space. Fortunately, that doesn’t mean we have to sacrifice any deliciousness. Take this frittata, for example. It’s incredibly easy to put together with pantry and fridge staples, extremely flexible and versatile and can pretty much be served for any meal.
If you’ve got a few eggs and some veggies on hand, you’re good to go and really, that’s all I can handle about now. Gotta find somewhere to store my sprinkle collection!! Have a great and safe weekend everyone!xoxo
Potato, Red Pepper & Onion Frittata
Makes 6 servings
Prep Time: 30-40 minutes (mostly hands-off)
Ingredients
1 tablespoons olive oil
3-4 potatoes (any kind), peeled and sliced about ½-inch thick
1 red bell pepper, seeded and thinly sliced
1 large onion, cut in half and into thin half moons
Kosher salt and black pepper
8 large eggs
A dash or two of hot sauce
The Recipe
1. Preheat oven to 375ºF. Heat the oil in a large heavyweight oven-proof skillet over medium heat. Add the potatoes, pepper and onion and season with a pinch or two of salt and pepper. Cover the pan and cook, stirring every so often, for about 15 minutes. You want the potatoes to be pierceable with a fork, but not mushy. Remove the lid and let the liquid cook off for a couple of minutes.
2. Meanwhile whisk the eggs with salt and pepper and the hot sauce. When the veggies are done, try to press them down so that they’re in an even layer. Pour the egg mixture over them and try to spread it around so that it covers the veggies evenly. Place the skillet into the oven and cook for about 15 minutes, until egg mixture is set. Cut into wedges and serve immediately or let sit and serve at room temperature.
3. Store leftovers in an airtight container in the fridge. This is also great cold or reheated in the microwave.
Enjoy!
