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Bell Pepper and Potato Frittata

Bell pepper and potato frittata is baked in a 10-inch ovenproof skillet until the eggs are set and the potatoes are tender. Sharp cheddar melts into the eggs, while bell pepper and onion add color and flavor.
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Prep Time 10 minutes
Cook Time 36 minutes
Resting 5 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 bell pepper medium, diced
  • 0.5 yellow onion medium, diced
  • 8 eggs large
  • 0.25 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.75 cup cheddar cheese sharp, shredded

Equipment

  • 1 10-inch ovenproof skillet

Method
 

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a 10-inch ovenproof skillet over medium-low heat, add the potatoes, cover, and cook for 12–15 minutes, stirring every 4–5 minutes, until the potatoes are tender when pierced with a fork.
  3. Add the bell pepper and onion and cook uncovered for 5–7 minutes, stirring occasionally, until softened.
  4. Whisk the eggs, milk, salt, and black pepper in a medium bowl.
  5. Stir the cheddar cheese into the egg mixture.
  6. Pour the egg mixture over the vegetables and cook over medium-low heat for 3–5 minutes, until the edges begin to set.
  7. Transfer the skillet to the oven and bake for 10–15 minutes, until the center is set and registers 160°F.
  8. Let the frittata rest in the skillet for 5 minutes before slicing and serving.

Notes

For tender potatoes, stir them every 4–5 minutes as they cook. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free version, use an unsweetened dairy-free milk and omit the cheddar.