Potato Red Pepper And Cheese Frittata Recipes

Steps:

• Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
• Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
• In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.

Steps:

• Preheat oven to 400°F.
• In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
• Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
• Transfer to a bowl and set aside.
• Heat remaining 2 teaspoons of olive oil in the skillet.
• Add potatoes; season generously with salt and pepper.
• Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
• Transfer potatoes to the bowl with the onions and peppers and toss to combine.
• Return mixture to skillet (add more oil if necessary).
• Flatten mixture with a a metal spatula.
• In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Pour over potato mixture; tilt pan to distribute evenly.
• Bake until set, 15 to 20 minutes.
• Cut into wedges and serve.

Steps:

• Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
• Heat oil and butter in a large oven-proof skillet over medium heat.
• 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.
• Add in the cooked potatoes and saute for 1 minute.
• 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!).
• Sprinkle the top with grated cheddar cheese.
• Set the oven to broil.
• Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
• Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
• Delicious!

Steps:

• Heat olive oil on medium-high in a large, oven-proof skillet.
• Sauté onions, potatoes and salt until translucent, about 5 minutes.
• Add white wine and zucchini. Cover and cook for 3 minutes.
• Turn heat down to medium-low. Add red peppers and sage.
• Preheat the broiler on your oven.
• In a large bowl, whisk together eggs and salt.
• Pour eggs over vegetables evenly; cover and cook until set (about 5-10 minutes).
• Sprinkle ground pepper on top. If using cheese, sprinkle evenly on top as well.
• Put skillet in oven (or transfer to an oven-proof dish first) for 3 minutes until centre is done.

Steps:

• In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm., In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350° for 8-10 minutes or until nearly set., Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Steps:

• Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.
• Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
• Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Steps:

• Wash the potatoes and cut them, unpeeled, into thin slices. Drop the slices into cold water to prevent discoloration. Drain and dry on paper towels.
• Heat the oil in a large nonstick skillet and add the potatoes. Cook over medium heat, shaking and tossing or stirring, about 4 minutes. Add the peppers and the onions. Cook, shaking the skillet and stirring, about 5 minutes.
• In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
• Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute. Cover tightly and reduce to medium heat. Cook about 2 minutes. Run a spatula or knife around the outside of the frittata. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate. It should be golden brown on top. Serve immediately.