Potato and Pepper Frittata Recipe - Allrecipes.com
Potato and Pepper Frittata Recipe
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Potato and Pepper Frittata
See how to make an amazing potato and pepper lunch or brunch treat. See more
  • READY IN 40 mins

Potato and Pepper Frittata

Recipe by  

"This rustic egg pie was invented for late summer's vegetable bounty."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Oct 08, 2012

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!

 
Apr 21, 2013

Substituted a dozen small eggs and some nonfat milk, chicken sausage and fresh tomato or capers and it's still fabulous!

 
Apr 30, 2013

Excellent, try it!

 
Nov 23, 2013

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!

 
Nov 30, 2013

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

 
Mar 12, 2014

Absolutely delicious. Thank you Chef John!

 
Mar 10, 2014

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!

 
Mar 06, 2014

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! :-)

 

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Nutrition

  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 662 mg
  • 221%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 789 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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