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Simple Potato Frittata

A versatile and delicious potato frittata that's perfect for any meal of the day, packed with protein and easily customizable with leftover vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium potatoes, peeled and diced
  • 1 cup onion, chopped
  • 1 cup bell peppers, chopped
Dairy and Eggs
  • 6 eggs
  • 1 cup cheese (cheddar or your choice), shredded Feel free to experiment with different cheese varieties.
Seasoning and Cooking Fat
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Optional Garnish
  • Fresh herbs Optional, for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add potatoes and onions; sauté until potatoes are tender and lightly browned, about 10-15 minutes.
  3. In a bowl, whisk together the eggs, salt, and pepper.
  4. Add the bell peppers to the skillet and sauté for another 2-3 minutes.
Cooking
  1. Pour the egg mixture over the sautéed vegetables and cook without stirring for about 5 minutes, until the edges start to set.
  2. Sprinkle the cheese on top.
  3. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden.
Serving
  1. Let it cool slightly, slice, and serve warm, garnished with fresh herbs if desired.

Notes

To store leftovers, let the frittata cool completely. Place it in an airtight container and store it in the fridge for up to 3 days. You can also freeze it for longer storage, just wrap it well to prevent freezer burn. Tips: Add more vegetables like spinach, zucchini, or mushrooms for enhanced flavor and nutrition.