*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.
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!
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!
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!:-)