Italian Pepper and Potato Frittata

Ingredients

• 4 medium potatoes, peeled and thinly sliced (500g) 4 medium potatoes, peeled and thinly sliced (500g)
• 2 bell peppers (1 red, 1 yellow), thinly sliced 2 bell peppers (1 red, 1 yellow), thinly sliced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 6 large eggs 6 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 25g (Sugars: 4g)
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and cook until they are golden and tender, about 10 minutes. Remove the potatoes from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced bell peppers and onion. Sauté until they are softened and slightly caramelized, about 8 minutes. Remove from heat and set aside.
4. 4.
   In a large bowl, whisk together the eggs, milk, grated Parmesan cheese, parsley, thyme, salt, and pepper.
5. 5.
   Add the cooked potatoes, bell peppers, and onion to the egg mixture. Stir gently to combine.
6. 6.
   Heat an oven-safe skillet over medium heat and add a drizzle of olive oil. Pour the egg and vegetable mixture into the skillet and spread it evenly.
7. 7.
   Cook the frittata on the stovetop for 3-4 minutes, or until the edges start to set.
8. 8.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden on top.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing.
10. 10.
    Serve the Italian Pepper and Potato Frittata warm or at room temperature.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly to ensure even cooking throughout the frittata.
• Bell peppers — Use a mix of red and yellow bell peppers for a vibrant and colorful frittata.
• Eggs — Beat the eggs well to incorporate air and create a fluffy texture.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor.
• Fresh herbs — Opt for fresh parsley and thyme to enhance the taste and aroma of the frittata.

Tips & Tricks

• For a twist, add some crumbled feta cheese or goat cheese to the frittata before baking.
• Serve the frittata with a side of mixed greens for a complete meal.
• Leftover frittata can be refrigerated and enjoyed cold or reheated the next day.
• Experiment with different herbs and spices to customize the flavor of the frittata.
• If you don't have an oven-safe skillet, you can transfer the partially cooked frittata to a baking dish before baking.

Serving advice

Serve the Italian Pepper and Potato Frittata as a main dish for breakfast, brunch, or a light dinner. Cut it into wedges and garnish with fresh herbs for an attractive presentation.

Presentation advice

To enhance the presentation, sprinkle some extra grated Parmesan cheese and fresh herbs on top of the frittata before serving. Serve it on a platter with a colorful salad on the side for a visually appealing meal.