Cheese & Pepper Frittata
PREP TIME: 25 Minutes
- 2 Lakeside Bell Peppers, chopped
- 6 large eggs
- 1/4 cup heavy cream
- 2 small potatoes, peeled and thinly sliced
- 1 tbsp extra virgin olive oil
- 1 cup chopped celery
- 2 cloves minced garlic
- 1 cup shredded cheddar
- 1 cup grated mozzarella
- 1 red onion, chopped
- salt and pepper to taste
Heat the oven to 400°F.
In a mixing bowl, whisk together the eggs and cream. Season with salt.
Heat a skillet on the stove with olive oil. Add red onion and garlic. Saute for 5 minutes then add celery and bell peppers. Cook until tender. Set aside.
Over medium heat, put potatoes in the skillet and season with pepper and salt. Cook for 4-6 minutes until browned.
Add cooked vegetables to the skillet and cover with the cheeses.
Pour the egg mixture into the skillet and cook for 2 minutes on the stove. Place the skillet directly in the oven and bake for 8-10 minutes.