Egg Frittata

This is a versatile dish that works for any meal, including a weekend brunch at home. Hopefully you’ll have most of the ingredients already on hand. You can make a frittata with just about any vegetable but this recipe will give you a great start.


  • Olive oil to coat bottom of a non-stick skillet
  • 2 Medium Potatoes or 1 large, skins left on and cut in chunks or slices
  • 1 Medium Onion , chopped
  • 1/2 Bell pepper , seeded and chopped or cut in thin slices
  • 1/2 Cup Parmesan cheese , or same amount of shredded mozzarella or cheddar cheese from a package
  • 4 Eggs , beaten lightly with a few drops of water
  • Generous pinch Kosher salt
  • Generous pinch Black Pepper

prep / directions

Sautee potatoes, onion and pepper in the oil over medium heat until soft and starting to brown, about 10-12 minutes. Stir into the eggs whatever cheese you’re using and add the salt and pepper, mixing well.
Pour the egg mixture in the skillet over the vegetables, turn down the heat to medium low, and cover the skillet. Cook like this for about 10 minutes and then check the eggs to make sure the top is starting to firm up. If the egg mixture is still runny on top you can cook for another few minutes or make a slice down the middle just like you would a piece of cake. This will speed up the cooking.
Another trick is to run your spatula around the edge of the skillet to make sure the frittata is coming loose from the bottom of the pan. Turn the whole skillet over onto a clean plate so the frittata is turned over. Then slide the frittata back into the skillet so the top gets browned on the bottom of the pan.
You’ll master a frittata after one or two tries and will be very happy with the result. You can add all kinds of vegetables – from broccoli florets and chopped tomatoes to zucchini squash – to make this frittata your very own.

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