Monday, November 5, 2012

Bell Pepper And Potato Frittata

Meatless Monday again.  Why do I (and should you) go meatless on Monday?  There is plenty of information out there on the internet, but I am including a link to meatlessmonday for one of the many reasons why.  On to the recipe...

This one was just ok.  I halved the recipe, and that may have caused some of the issue.  It's biggest problem was the burnt bottom.  I'm not talking well browned, I mean black.  I also covered the pan when cooking the potatoes and when I added the egg mixture.  I wanted to be sure the potato was cooked and that the egg would mostly set before the broiling.  It wasn't inedible, but the burnt bits weren't pleasant.  I also think it needed a dose of salsa;) 



Bell Pepper And Potato Frittata

12    large eggs
2 c  shredded sharp cheddar cheese (about 6 ounces)
2 t  kosher salt,plus more as needed
1 t  freshly ground black pepper plus more as needed
1/4 c  olive oil
1    medium yellow onion,large dice
1    medium red potato,quartered and thinly sliced crosswise
2    medium red bell peppers thinly sliced
4    medium garlic cloves,finely chopped
1/4 c  finely chopped Italian parsley

Heat the broiler on high and arrange a rack in the middle.
Whisk the eggs, 1 cup of the cheese, and the measured salt and pepper
in a large bowl until the eggs are smooth; set aside.
Heat the oil in a large, ovenproof frying pan over medium heat. When it
shimmers, add the onion and season with salt and pepper. Cook, stirring
occasionally, until tender, about 4 minutes. Add the potato and cook,
stirring occasionally, until the edges become tender, about 4 minutes.
Add the bell peppers and garlic and cook, stirring occasionally, until
just tender, about 8 minutes. Add the parsley and stir to incorporate.
Pour the reserved egg mixture over the vegetables and reduce the heat
to medium low. Cook until the eggs are set around the outer inch of the
pan,  about 10 to 15 minutes. Sprinkle the remaining cheese evenly over
the frittata and place it under the broiler until puffed, golden, and
completely set in the center, about 4 to 6 minutes. Let sit 5 minutes
before serving.

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