A comforting and nutritious dish that features vibrant bell peppers and tender potatoes, perfect for breakfast, brunch, or any time you desire a hearty egg-based meal.
Ingredients
Scale:
1 medium onion, diced
1 medium bell pepper (any color), diced
2 medium potatoes, peeled and cubed
2 tablespoons olive oil
6 large eggs
1/4 cup milk (or a dairy-free alternative)
Salt and pepper to taste
1/2 cup shredded cheese (optional)
Fresh herbs (like parsley or chives) for garnish (optional)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, stirring occasionally, until softened.
Stir in the cubed potatoes and season with salt and pepper. Cook for another 10-15 minutes, covering the skillet occasionally, until the potatoes are tender and lightly browned.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine, ensuring that the vegetables are evenly distributed throughout the egg mixture. Cook without stirring for about 5 minutes.
Transfer the skillet to a preheated oven at 350°F (175°C) for about 10-15 minutes until the center is set, or cover and continue cooking on the stovetop for another 5-10 minutes until the entire frittata is firm.
If using cheese, sprinkle it on top during the last few minutes of cooking and let it melt.
Once fully cooked, let the frittata cool for a few minutes, then slice into wedges. Garnish with fresh herbs before serving.
