Vegetable and Cheese Frittata

Ingredients

• 2 tbsp Olive oil (for sautéing)
• 1 medium Potato (peeled and diced small)
• 0.5 cup Red bell pepper (diced)
• 0.5 cup Green bell pepper (diced)
• 0.5 medium Onion (finely chopped)
• 6 Eggs (large)
• 0.25 cup Heavy cream (or whole milk)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black pepper (to taste)
• 0.5 cup Cheddar cheese (shredded)
• 1 tbsp Fresh parsley (chopped, for garnish)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In an oven-safe skillet, heat the olive oil over medium heat.

3. 3

   Add the diced potatoes to the skillet and cook until they begin to soften and turn golden brown, about 5-7 minutes.

4. 4

   Add the chopped onions, red bell peppers, and green bell peppers to the skillet. Sauté until the vegetables are tender and fragrant.

5. 5

   In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.

6. 6

   Pour the egg mixture over the sautéed vegetables in the skillet, ensuring they are evenly distributed.

7. 7

   Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.

8. 8

   Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly.

9. 9

   Remove from the oven, garnish with fresh parsley, and let it rest for a few minutes before slicing and serving.

Notes

Ensure you use an oven-safe skillet like cast iron or stainless steel. You can swap the cheddar for feta or goat cheese for a different flavor profile.

Nutrition per serving

• breakfast
• brunch
• eggs
• vegetarian
• baked
• healthy
• high-protein