STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Potato, Red Pepper and Cheese Frittata

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Cayenne pepper can be used in place of black pepper just to "kick it up" slightly.”
READY IN:
32mins
SERVES:
3-4
UNITS:
US

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)

Directions

  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: