Ingredients Jump to Instructions ↓

  1. 1 potato , peeled (cut into about 1/4-inch cubes)

  2. 29 1/28 ml oil

  3. 14.79 ml butter

  4. 1 large red bell pepper , seeded and chopped

  5. 6 green onions , chopped (can use more or less green onion, or use 1 large yellow onion, chopped)

  6. 14.79 ml minced fresh garlic (or to taste)

  7. 1/4 ml dried oregano

  8. 8 large eggs

  9. 44 1/37 ml whipping cream (or use half and half)

  10. salt and pepper

  11. 473.18 ml grated cheddar cheese (can use more or less)

Instructions Jump to Ingredients ↑

  1. Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.

  2. Heat oil and butter in a large oven-proof skillet over medium heat.

  3. Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.

  4. Add in the cooked potatoes and saute for 1 minute.

  5. In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).

  6. Sprinkle the top with grated cheddar cheese.

  7. Set the oven to broil.

  8. Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.

  9. Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.

  10. Delicious!


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