Potato and Red Pepper Frittata

I had some eggs that were nearing their expiration date and wanted to try something different for dinner.  After perusing a few different recipes, I figured I could throw together just about anything to make a tasty frittata.  So, using what I had in the kitchen, this is what I came up with.  And it was really good!

Potato and Red Pepper Frittata

8 large eggs
2 Tbsp. milk
1/2 c. sharp cheddar cheese, cut in small cubes or shredded
1 red bell pepper, diced
1 small yellow onion, diced
4 medium red potatoes, sliced
2 Tbsp. olive oil
3 cloves garlic, minced
salt/pepper to taste


Preheat oven to 400 degrees.

In a large skillet, heat olive oil and garlic over medium high heat.  Add pepper, onion, potatoes, and salt/pepper.  Cook over medium high heat until veggies start to become tender, about 10 minutes.

While veggies are cooking, in a bowl, beat eggs, milk, and cheddar cheese.  Prepare a round cassarole dish with cooking spray.

When veggies are done, remove from heat and layer on bottom of dish.  Pour egg mixture over the top.  Bake in the oven for 20 – 30 minutes until egg sets and is cooked through.

Serve warm!

Husband Rating: 5 out of 10

Food for Thought:  If you are someone who needs meat in your meals, this is an easy one to add to – simply add some cooked sausage, bacon, or ham to the egg mixture.  Also, any combination of veggies would work in a frittata – a nice meal for cleaning out the fridge!

This also could become a freezer meal.  You would mix and cook it and after it is cooked, let cool before covering and freezing.  When reheating, either bake in the oven until hot or microwave a slice for a minute or until hot.


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