POTATO AND PEPPER FRITTATA

Potato and Pepper Frittata image

This rustic egg pie was invented for late summer's vegetable bounty.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 40m

Yield 4

Number Of Ingredients 8

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Ingredients

6 slices bacon or pancetta, chopped
1 tablespoon olive oil
1 ½ cups chopped hot and sweet peppers
salt and ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste
1 ½ cups cubed cooked potatoes
12 eggs, beaten
2 ounces crumbled feta cheese

Steps:

Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine.
Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.

Nutrition Facts : Calories 434 calories, Carbohydrate 20 g, Cholesterol 585.7 mg, Fat 27.3 g, Fiber 2.1 g, Protein 28.3 g, SaturatedFat 9.2 g, Sodium 692.5 mg, Sugar 5.3 g