Ingredients and Weight:
- Russet potatoes, 1 lb
- Extra virgin olive oil, 2 tbsp
- Yellow onion, 1 medium
- Bell pepper, 1 medium
- Garlic, 4 cloves
- Salt and pepper, to taste
- Eggs, large, 8
- Milk, 1 cup
- Shredded cheddar cheese, 1 cup
- Shredded Monterey Jack cheese, 1 cup
Preparation Time:
20 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub and cube the potatoes into 1/2-inch pieces.
- Heat olive oil in a large skillet over medium heat.
- Add onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
- Stir in potatoes. Season with salt and pepper. Cook until potatoes are slightly browned, about 10 minutes.
- In a large bowl, whisk together eggs and milk.
- Add sautéed potato mixture and cheeses to the egg mixture.
- Pour into a greased 9x13 inch baking dish or a 12-inch skillet.
- Bake for 25-30 minutes or until set.
Nutritional Information:
Per serving (1/8 of the frittata):
- Calories: 350
- Protein: 20 grams
- Fat: 18 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Savory and satisfying
- Comforting and homey
- Perfect for breakfast, brunch, or lunch
- Can be served with a side of fruit or salad
User Comments:
- "This frittata is a real crowd-pleaser! It's so easy to make and delicious every time."
- "I love that I can use whatever vegetables I have on hand. It's a great way to use up leftovers."
- "The combination of potatoes and cheese is pure comfort food."
- "This frittata is a great way to start the day or enjoy as a light lunch."
- "I've made this frittata several times and it always turns out perfect."
Special Precautions and Tips:
- For a crispier frittata, preheat the baking dish before adding the egg mixture.
- To make ahead, prepare the frittata up to the point of baking and then refrigerate overnight. Bake the next morning.
- If you don't have a skillet that's oven safe, transfer the frittata to a baking dish before baking.
- Let the frittata rest for a few minutes before slicing and serving.
