Recipe by Chef John
"This rustic egg pie was invented for late summer's vegetable bounty."
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bacon or pancetta, chopped
1 1/2 cups
chopped hot and sweet peppers
salt and ground black pepper to taste
red pepper flakes, or more to taste
1 1/2 cups
cubed cooked potatoes
crumbled feta cheese
This dish is quick, easy, and so so tasty! I omit the olive oil to cut back on the fat and calories; the veggies cook in the bacon grease just fine. This also reheats wonderfully for lunch the next day!
Substituted a dozen small eggs and some nonfat milk, chicken sausage and fresh tomato or capers and it's still fabulous!
Excellent, try it!
I've made this twice now, the first time almost as directed. No feta so we used American(real cheese not cheese food) and doubled it for our large family. It got rave reviews from almost everyone, my youngest thought it was weird to have hot peppers in eggs so refused it on principle lol. I made it again but had almost none of the insert ingredients so used leftover italian sausage, the peppers and potatoes(of course), American cheese, and broccoli. This one disappeared faster than the first one. Thanks Chef John for a new dish for the rotation! :-)
Excellent! Another winner from Chef John. I've used a variety of different vegetables and meats - whatever I had on hand. I also halved it for 2 servings. Thanks!
i followed this recipe to the letter except for the quantity of eggs, it came out really well, am pleased as punch.
Awesome and easy. I love that you can put anything you want in it.
I used 8 slices of Turkey bacon since that is what I had on hand and fried it for 7 min in 1 tbsp. of olive oil. I used the long green peppers, I think New Mexico Chiles instead of the peppers used in the video. Cooked the peppers for 5-6 minutes and I didn’t drain excess grease/oil from pan. I seasoned with black pepper and ½ teaspoon of red pepper flakes, but omitted the salt. I returned pan to medium heat, added potatoes and stirred for 3 min. I poured in 11 eggs and stirred for 6 min. Then I sprinkled 3 oz. of cheddar on top. I stirred the mixture repeatedly for 6-10 min. Lastly, I transferred the mixture into a glass pie plate and cooked for 5 min on bottom oven rack. I cut up green onion and halved cherry tomatoes and placed on top of the frittata while it was still hot. I let it cool for 5 min and dug in! Delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Pepper Frittata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 246
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