Potato and Pepper Frittata The Best Recipes

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Potato and Pepper Frittata

"This rustic egg pie was invented for late summer's vegetable bounty."

Ingredients :

• 6 slices bacon or pancetta, chopped
• 1 tablespoon olive oil
• 1 1/2 cups chopped hot and sweet peppers
• salt and ground black pepper to taste
• 1/2 teaspoon red pepper flakes, or more to taste
• 1 1/2 cups cubed cooked potatoes
• 12 eggs, beaten
• 2 ounces crumbled feta cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

• Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine. Watch Now
• Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate. Watch Now
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes. Watch Now

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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