Potato and Pepper Frittata recipe

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Ingredients

6 slices bacon or pancetta, chopped
1 tablespoon olive oil
1 ½ cups chopped hot and sweet peppers
salt and ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste
1 ½ cups cubed cooked potatoes
12 eggs, beaten
2 ounces crumbled feta cheese

Nutrition Info

434 calories
carbohydrate: 20 g
cholesterol: 585.7 mg
fat: 27.3 g
fiber: 2.1 g
protein: 28.3 g
saturatedFat: 9.2 g
servingSize: -
sodium: 692.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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