Potato and Pepper Frittata

Name: Potato and Pepper Frittata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
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 large eggs eggs, beaten; 2 ounces crumbled feta cheese

Rating: 4.53 stars

34 Ratings
24 Reviews
8 Photos

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

By Chef John

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Recipe Summary

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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 large eggs eggs, beaten
2 ounces crumbled feta cheese

Directions

Step 1

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.

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Step 2

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.
Step 3

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 4

Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.

Nutrition Facts

Per Serving:

434 calories; protein 28.3g 57% DV; carbohydrates 20g 7% DV; fat 27.3g 42% DV; cholesterol 585.7mg 195% DV; sodium 692.5mg 28% DV. Full Nutrition

Reviews (24)

Most helpful positive review

Candice

10/09/2012

This dish is quick, easy, and so so tasty! I omit the olive oil to cut back on the fat and calories; the veggies cook in the bacon grease just fine. This also reheats wonderfully for lunch the next day! Read More

Helpful

(25)

Most helpful critical review

Tiara Cherry

08/15/2017

I love Read More

34 Ratings

5 star values: 23
4 star values: 8
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Candice

10/08/2012

Helpful

(25)

Candace

04/21/2013

Substituted a dozen small eggs and some nonfat milk chicken sausage and fresh tomato or capers and it's still fabulous! Read More

Helpful

(17)

r e n e t a

04/30/2013

Excellent try it! Read More

Helpful

(11)

MOORZIE

03/10/2014

I used 8 slices of Turkey bacon since that is what I had on hand and fried it for 7 min in 1 tbsp. of olive oil. I used the long green peppers I think New Mexico Chiles instead of the peppers used in the video. Cooked the peppers for 5-6 minutes and I didn t drain excess grease/oil from pan. I seasoned with black pepper and teaspoon of red pepper flakes but omitted the salt. I returned pan to medium heat added potatoes and stirred for 3 min. I poured in 11 eggs and stirred for 6 min. Then I sprinkled 3 oz. of cheddar on top. I stirred the mixture repeatedly for 6-10 min. Lastly I transferred the mixture into a glass pie plate and cooked for 5 min on bottom oven rack. I cut up green onion and halved cherry tomatoes and placed on top of the frittata while it was still hot. I let it cool for 5 min and dug in! Delish! Read More

Helpful

(8)

5kids4me

03/06/2014

I've made this twice now the first time almost as directed. No feta so we used American(real cheese not cheese food) and doubled it for our large family. It got rave reviews from almost everyone my youngest thought it was weird to have hot peppers in eggs so refused it on principle lol. I made it again but had almost none of the insert ingredients so used leftover italian sausage the peppers and potatoes(of course) American cheese and broccoli. This one disappeared faster than the first one. Thanks Chef John for a new dish for the rotation!:-) Read More

Helpful

(7)

BessCGY

11/23/2013

Excellent! Another winner from Chef John. I've used a variety of different vegetables and meats - whatever I had on hand. I also halved it for 2 servings. Thanks! Read More

Helpful

(6)

laflablahada

01/11/2014

Don't overcook. Really good! replace the bacon with lots of vegetables! Read More

Helpful

(4)

blueangel084

04/30/2014

Awesome and easy. I love that you can put anything you want in it. Read More

Helpful

(3)

sirresh

11/30/2013

i followed this recipe to the letter except for the quantity of eggs it came out really well am pleased as punch. Read More

Helpful

(3)

Tiara Cherry

08/15/2017

I love Read More

More Reviews

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Nutritional Information

Potato and Pepper Frittata

Servings Per Recipe: 4
Calories: 434

% Daily Value *

protein: 57 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 42 %

saturated fat: 46 %

cholesterol: 195 %

vitamin a iu: 33 %

niacin equivalents: 70 %

vitamin b6: 42 %

vitamin c: 249 %

folate: 24 %

calcium: 17 %

iron: 22 %

magnesium: 19 %

potassium: 20 %

sodium: 28 %

thiamin: 33 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Potato and Pepper Frittata

1 of 24

All Reviews

Candice

10/08/2012

Helpful

(25)

Candace

04/21/2013

Substituted a dozen small eggs and some nonfat milk chicken sausage and fresh tomato or capers and it's still fabulous!

Helpful

(17)

r e n e t a

04/30/2013

Excellent try it!

Helpful

(11)

MOORZIE

03/10/2014

Helpful

(8)

5kids4me

03/06/2014

Helpful

(7)

BessCGY

11/23/2013

Excellent! Another winner from Chef John. I've used a variety of different vegetables and meats - whatever I had on hand. I also halved it for 2 servings. Thanks!

Helpful

(6)

laflablahada