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!
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.
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! :-)
Don't overcook. Really good! replace the bacon with lots of vegetables!
* 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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