Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the frittata is fully cooked through. Remove from the oven, slice, and serve warm. Enjoy!
Whether for breakfast or brunch, a frittata is always a hit with any crowd. Bake this quick and easy Potato Pepper Frittata Recipe for your next family breakfast or brunch with the girls.
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Recipe Summary
10 min
35 min
6
Breakfast
Recipe Ingredients
1 bell pepper, diced
6 large eggs
Sat & pepper to taste
1 tablespoon olive oil
¼ cup minced shallots
1 medium Yukon gold potato, diced
½ teaspoon garlic powder
¼ teaspoon paprika
Recipe Directions
1. Preheat the Oven
Preheat the oven to 400°F.
2. Prepare the Eggs
In a large mixing bowl, whisk together the eggs, salt, and pepper until smooth and well combined. Set aside.
3. Sauté the Shallots
In your ovenproof Larder & Vine Skillet over medium heat, add olive oil and shallots. Sauté for 2 to 3 minutes, or until the shallots are golden and fragrant.
4. Cook the Potatoes
Add the diced potatoes to the skillet along with salt, garlic powder, paprika, and black pepper. Cover and cook over medium-low heat, stirring occasionally, until the potatoes are crisp on the outside and tender on the inside—about 12 to 15 minutes.
5. Add the Eggs and Peppers
Pour the whisked eggs over the cooked potatoes and top with sliced peppers. Reduce the heat to low and cook for 6 to 8 minutes, or until the edges of the eggs begin to set.
