POTATO PEPPER FRITTATA

Perfect for meal prep, family breakfast, and brunch.

 
 

INGREDIENTS
8 eggs, I used Vital Farms pasture-raised/orgainc
1 red bell pepper, sliced 
8 asparagus spears 
1/3 sweet onion, sliced 
1.5 russet potatoes (cook both for side dish), cubed into 1 inch-sized pieces 
1 handful of grated parmigiano-reggiano cheese
1/2 cup of shredded cheddar/gruyere cheese 
Salt & pepper 
Extra virgin olive oil

INSTRUCTIONS
1. Preheat your oven to 400°F.

2. In an **oven-safe pan**, sauté the sliced red bell pepper and onions in oil until tender, then set them aside.

3. In the same unwashed pan (too retain the oil and flavor), sauté the cubed potatoes until golden, then set them aside.

4. In a bowl, scramble the eggs, and season with salt and pepper.

5. Add the sautéed peppers, onions, and potatoes to the egg mixture along with the parmigiano-reggiano cheese and mix.

6. Pour the entire mixture back into the previously oiled pan.

7. Sprinkle shredded gouda-cheddar cheese on top of the mixture and fully cover and fan out asparagus spears on top.

8. Bake for approximately 20 minutes or until the top turns slightly golden brown around the edges. Broil for an extra minute or two until the cheese on top begins to bubble.

9. Allow the frittata to cool for a few minutes to hold it’s shape. Then, run a spatula around the edges to loosen it from the sides of the pan. Place your cutting board or large plate on top of the pan. Hold together firmly and invert them so that the frittata slides out of the pan and onto the cutting board. Then do that again with your serving plate so that the cheese is on top. Be sure to use heat save oven mitts.

10. Slice the frittata into triangles, like a pizza, and serve with fresh fruit, avocado, and/or salad and enjoy

Love,
Colie

P.S. For meal prep, reheat slices in the oven or air fryer 400°F for 5 min as needed.

*This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases

 
 
 
@coliescooking POTATO PEPPER FRITTATA: Recipe⬇️ Perfect for meal prep, family breakfast, and brunch INGREDIENTS 8 eggs (@Vital Farms pasture-raised/organic is my fave) 1 red bell pepper, sliced 8 asparagus spears 1/3 sweet onion, sliced 1.5 russet potatoes (or cook both for extra on the side), cubed into inch-sized pieces 1 handful of grated parmigiano-reggiano cheese 1/2 cup of shredded @Trader Joe's gouda-cheddar cheese Salt & pepper Extra virgin olive oil INSTRUCTIONS Preheat your oven to 400°F In an **oven-safe pan**, sauté the sliced red bell pepper and onions in oil until tender, then set them aside In the same unwashed pan (too retain the oil and flavor), sauté the cubed potatoes until golden, then set them aside In a bowl, scramble the eggs, and season with salt and pepper Add the sautéed peppers, onions, and potatoes to the egg mixture along with the parmigiano-reggiano cheese and mix Pour the entire mixture back into the previously oiled pan Sprinkle shredded gouda-cheddar cheese on top of the mixture and fully cover Fan out asparagus spears on top Bake for approximately 20 minutes or until the top turns slightly golden brown around the edges. Broil for an extra minute or two until the cheese on top begins to bubble Allow the frittata to cool for a few minutes to hold it’s shape Run a spatula around the edges to loosen it from the sides of the pan. Place your cutting board or large plate on top of the pan. Hold together firmly and invert them so that the frittata slides out of the pan and onto the cutting board. Then do that again with your serving plate so that the cheese is on top Slice the frittata into triangles, like a pizza, and serve with fresh fruit, avocado, and/or salad. For meal prep, reheat slices in the oven or air fryer 400°F for 5 min as needed Let me know if you give this a try! Tag me! #frittata #recipe #cooking #comedy #breakfast #mealprep ♬ original sound - Nichole Yannetty