Potato, Red Pepper and Cheese Frittata

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“Cayenne pepper can be used in place of black pepper just to "kick it up" slightly.”

Ingredients Nutrition

  • 1 potato, peeled (cut into about 1/4-inch cubes)
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 large red bell pepper, seeded and chopped
  • 6 green onions, chopped (can use more or less green onion, or use 1 large yellow onion, chopped)
  • 1 tablespoon minced fresh garlic (or to taste)
  • 1 pinch dried oregano
  • 8 large eggs
  • 3 tablespoons whipping cream (or use half and half)
  • salt and pepper
  • 2 cups grated cheddar cheese (can use more or less)


  1. Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
  2. Heat oil and butter in a large oven-proof skillet over medium heat.
  3. Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
  4. Add in the cooked potatoes and saute for 1 minute.
  5. In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
  6. Sprinkle the top with grated cheddar cheese.
  7. Set the oven to broil.
  8. Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
  9. Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
  10. Delicious!

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