Potato and Red Pepper Frittata

Brighten up your breakfast or brunch table with this savory Potato and Red Pepper Frittata, a delightful baked egg dish that's both hearty and flavorful. Packed with golden, tender russet potatoes, sweet and smoky red bell peppers, and aromatic onions and garlic, this frittata brings a medley of textures and bold tastes to every bite. The fluffy egg base is enriched with a touch of heavy cream for velvety smoothness, while optional Parmesan cheese adds a savory kick. Quick to prepare in just 45 minutes and cooked entirely in one oven-safe skillet, this recipe is as convenient as it is delicious. Perfect for a family breakfast, a light lunch, or meal prep, this easy frittata can be garnished with fresh parsley for a pop of color and served warm or at room temperature. With its nutritious ingredients and effortless elegance, this dish is sure to be a crowd-pleaser!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 Eggs
• 0.25 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 tablespoon Butter
• 2 medium Russet potatoes
• 2 medium Red bell peppers
• 1 small Yellow onion
• 2 cloves Garlic
• 2 tablespoons Chopped fresh parsley (optional for garnish)
• 0.25 cup Shredded Parmesan cheese (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Crack the eggs into a large mixing bowl and whisk together with the heavy cream, salt, and black pepper. Set aside.

Step 3

Peel the potatoes and dice them into 1/2-inch cubes. Remove the stem and seeds from the red bell peppers and dice them into similar-sized pieces. Finely chop the onion and mince the garlic.

Step 4

In a large oven-safe skillet (preferably cast iron), heat the olive oil and butter over medium heat.

Step 5

Add the diced potatoes to the skillet and cook for 8–10 minutes, stirring occasionally, until they are golden brown and fork-tender.

Step 6

Add the chopped onion and red bell peppers to the skillet. Cook for another 5 minutes, stirring frequently, until the vegetables are softened.

Step 7

Stir in the minced garlic and cook for 1 minute, letting the garlic become fragrant but not browned.

Step 8

Reduce the heat to low and pour the egg mixture evenly over the vegetables in the skillet. Tilt the pan slightly, if necessary, to ensure the egg mixture spreads out evenly across the fillings.

Step 9

Cook on the stovetop for 3–5 minutes or until the edges of the frittata start to set.

Step 10

If using Parmesan cheese, sprinkle it evenly over the surface of the frittata.

Step 11

Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is puffed up and the center is set. You can test by inserting a knife into the center; it should come out clean.

Step 12

Once cooked, remove the skillet from the oven and allow the frittata to cool slightly for 5 minutes.

Step 13

Garnish with chopped fresh parsley, if desired, and slice into wedges to serve.

Nutrition Facts

Serving size	(1236.3g)

Amount per serving	% Daily Value*
Calories	1834.3

Total Fat 115.0g	0%
Saturated Fat 46.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1628.5mg	0%
Sodium 3990.9mg	0%
Total Carbohydrate 104.8g	0%
Dietary Fiber 12.9g	0%
Total Sugars 17.1g
Protein 86.9g	0%

Vitamin D 330.2IU	0%
Calcium 996.0mg	0%
Iron 13.6mg	0%
Potassium 3242.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 19.3%

Carbs: 23.3%