Cheese & Pepper Frittata

PREP TIME:  25 Minutes

SERVES: Four

INGREDIENTS:

  • 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
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PREPARATION

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.

 

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