This hearty egg, potato, and veggie combination is a delicious dinner or a great start to your day for breakfast!
Prep time: 10 minutes
Cook time: 25-30 minutes
1 large or 2 small potato(es)
1 bell pepper, chopped
1 onion finely chopped
1/3 cup milk
4 tablespoons vegetable oil
Salt and black pepper
1 teaspoon oregano (or any other spice you like – see below for suggestions)
Ham, bacon, or sausage
Mushrooms or other veggies
Paprika, cumin, red pepper
Parsley, rosemary, cilantro
- Peel potato(es) and cut into small cubes (½ inch or less) or thin slices (or even shredded). Smaller pieces cook faster!
- Place chopped potatoes in a bowl and cover with salted water until you are ready to cook them.
- Preheat the oven to 350 F and finely dice the onion.
- Heat 2 tablespoons of the oil over medium heat in a heavy 10-inch oven-proof skillet and add the onions and a generous pinch of salt. Cook, stirring, until onions are tender and golden, about 5 minutes.
- While onions are cooking, drain potatoes and pat dry.
- In a large bowl, toss potatoes with remaining 2 tablespoons of oil and season with salt and pepper.
- Add potatoes to the onions in the skillet.
- Cover and cook over low heat until potatoes are tender, about 10-15 minutes, stirring occasionally to keep them from sticking to the pan.
- While the potato and onion mixture is cooking, beat eggs and milk in a bowl, and season with spice(s) of choice, salt and pepper. See below for tips on cracking an egg.
- When potatoes are almost done, add chopped bell pepper and continue stirring for a few minutes.
- Pour the eggs over the veggies in the skillet.
- Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 10 minutes. The top will still be slightly runny, but the base will be firm.
- Place skillet in the oven for 5-8 minutes to finish cooking the eggs and then turn on the broiler for a minute until the top of the frittata is browned and slightly crispy.
- Let the frittata cool for a few minutes. Cut into wedges to serve.
SPECIAL CARROT TIPS
• How to crack an egg? Cracking an egg on a hard flat surface like a counter top is best. Avoid cracking an egg on a sharp edge which can push pieces of shell into the egg.
• How do you know if a frittata is done? A frittata is done when the eggs are set but still jiggle a bit. It will set completely a few minutes after you take it out of the oven. The frittata will puff some but it shouldn’t puff too much; that’s a sign of overcooking the eggs. The puff will settle somewhat after cooking, but if the frittata is overcooked it may fall flat after cooling.
Serve with toast for breakfast or with a salsa for lunch or dinner. An additional dollop of sour cream on top will make it extra delicious!