Potato and Pepper Frittata

Potato and Pepper Frittata

15
Chef John 22085

"This rustic egg pie was invented for late summer's vegetable bounty."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 434 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 586 mg
  • 195%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine.
  2. Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate.
  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.

Reviews

15
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

It was okay, but lacked the abundance of flavor that I normally see in Chef John's recipes. I followed the recipe exactly. I will try it again, but will use a little more bacon or try sausage,...

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...

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 everyon...

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 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 u...

Awesome and easy. I love that you can put anything you want in it.

Don't overcook. Really good! replace the bacon with lots of vegetables!

i followed this recipe to the letter except for the quantity of eggs, it came out really well, am pleased as punch.