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Bell Pepper and Potato Frittata

A savory dish made with fluffy eggs, sautéed bell peppers, and tender potatoes, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces bell peppers (any color), diced Ensure they are Halal compliant.
  • 2 medium potatoes, peeled and diced Cut into small, consistent pieces.
  • 6 large eggs
  • 1/4 cup milk Can be substituted with plant-based milk.
  • 1 tablespoon olive oil
  • 1/2 cup shredded cheese (optional) Add during the last few minutes of baking.
Seasoning
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Wash and dice the bell peppers, and peel and dice the potatoes into small, consistent pieces.
Cooking Potatoes
  1. Heat the olive oil over medium heat in a skillet. Add the diced potatoes and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until golden and tender.
Sautéing Bell Peppers
  1. Add the diced bell peppers to the skillet once the potatoes are cooked. Sauté for about 5 minutes until softened.
Whisking Eggs
  1. In a mixing bowl, whisk together the eggs and milk until well combined, seasoning with salt and pepper to taste.
Combining and Cooking
  1. Pour the egg mixture evenly over the vegetables in the skillet. Cook without stirring for about 5-7 minutes, or until the edges start to set.
Finishing in Oven
  1. Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for another 10-15 minutes until the center is set and a toothpick comes out clean.
Serving
  1. Let the frittata cool slightly before slicing. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for about a month. Reheat in the microwave or oven to maintain texture.