Best 9 Potato Red Pepper And Cheese Frittata Recipes

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Indulge in a symphony of flavors with our delectable Potato, Red Pepper, and Cheese Frittata recipe. This culinary creation combines the earthy goodness of potatoes, the vibrant sweetness of red peppers, and the rich, gooey indulgence of melted cheese. The frittata is a versatile dish that can be enjoyed for breakfast, lunch, or dinner, making it a perfect addition to your recipe repertoire.

In addition to the classic potato, red pepper, and cheese frittata, we offer a medley of other frittata recipes to tantalize your taste buds. These variations include a hearty Sausage and Spinach Frittata, a light and fluffy Zucchini and Feta Frittata, and a flavorful Roasted Vegetable Frittata. Each recipe is carefully crafted to highlight the unique flavors of its ingredients, resulting in a delightful and satisfying meal.

Whether you're a seasoned cook or just starting your culinary journey, our Potato, Red Pepper, and Cheese Frittata recipe and its accompanying variations are sure to impress. Let's dive into the world of frittatas and explore the delectable possibilities they offer!

Let's cook with our recipes!

POTATO AND RED PEPPER FRITTATA



Potato and Red Pepper Frittata image

Potato and Red Pepper Frittata is delicious any time of day. This is one of my favorite easy, last minute go-to meals and ever so versatile!

Provided by Nadia Fazio

Categories     Breakfast     brunch     Dinner     lunch

Time 40m

Number Of Ingredients 10

1 small onion (diced (or 1/2 onion))
3 tbsp. olive oil
2 large potatoes (peeled and cut into 1 cm cubes)
1 red pepper (diced)
8 large eggs
1/2 cup Parmesan cheese (grated)
2 tbsp. milk
2 tbsp. parsley (chopped)
1/2 tsp salt (plus extra sprinkled on the potatoes and peppers)
black pepper (to taste)

Steps:

  • Add olive oil to your skillet, heat on medium heat and sauté the diced onion for 2 minutes.
  • Add cubed potatoes, a pinch of salt and stir. Reduce heat to low, cover and cook potatoes for 10-15 minutes, stirring occasionally, until tender.
  • Uncover and stir in the diced red pepper, a pinch of salt, and black pepper (to taste). Cover and cook 5 minutes longer.
  • Preheat your oven to broil. Meanwhile, in a medium sized bowl beat the eggs, Parmesan cheese, milk, parsley and salt and pepper.
  • Uncover the skillet and add an extra drizzle of oil to the pan if the bottom is dry. Pour the egg mixture evenly over the vegetables. Let cook about 2 minutes until the underside begins to set.
  • Transfer the skillet to the oven and broil until the top is golden brown and puffy, about 4-5 minutes. Check on the frittata every minute and rotate the pan for even browning of the top.
  • Remove the skillet from the oven. Use a spatula to carefully transfer the frittata to a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Nutrition Facts : Calories 446 kcal, Carbohydrate 36 g, Protein 21 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 381 mg, Sodium 362 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

POTATO, RED PEPPER AND CHEESE FRITTATA



Potato, Red Pepper and Cheese Frittata image

Make and share this Potato, Red Pepper and Cheese Frittata recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 32m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 potato, peeled (cut into about 1/4-inch cubes)
2 tablespoons oil
1 tablespoon butter
1 large red bell pepper, seeded and chopped
6 green onions, chopped (can use more or less green onion, or use 1 large yellow onion, chopped)
1 tablespoon minced fresh garlic (or to taste)
1 pinch dried oregano
8 large eggs
3 tablespoons whipping cream (or use half and half)
salt and pepper
2 cups grated cheddar cheese (can use more or less)

Steps:

  • Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
  • Heat oil and butter in a large oven-proof skillet over medium heat.
  • Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
  • Add in the cooked potatoes and saute for 1 minute.
  • In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
  • Sprinkle the top with grated cheddar cheese.
  • Set the oven to broil.
  • Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
  • Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
  • Delicious!

POTATO AND RED PEPPER FRITTATA



Potato and Red Pepper Frittata image

This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.

Provided by dojemi

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 teaspoons olive oil
1 medium onion, sliced thin
1 red bell pepper, sliced thin
2 potatoes, peeled and sliced thin
8 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400°F.
  • In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
  • Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
  • Transfer to a bowl and set aside.
  • Heat remaining 2 teaspoons of olive oil in the skillet.
  • Add potatoes; season generously with salt and pepper.
  • Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
  • Transfer potatoes to the bowl with the onions and peppers and toss to combine.
  • Return mixture to skillet (add more oil if necessary).
  • Flatten mixture with a a metal spatula.
  • In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Pour over potato mixture; tilt pan to distribute evenly.
  • Bake until set, 15 to 20 minutes.
  • Cut into wedges and serve.

Nutrition Facts : Calories 278.3, Fat 13.5, SaturatedFat 3.6, Cholesterol 423, Sodium 438.6, Carbohydrate 24, Fiber 3.3, Sugar 4, Protein 15.3

BELL PEPPER AND CHEDDAR FRITTATA



Bell Pepper and Cheddar Frittata image

Categories     Egg     Potato     Breakfast     Brunch     Broil     Sauté     Cheddar     Bell Pepper     Oregano     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 Yukon Gold potato, peeled, cut into 1/4-inch cubes
2 1/2 tablespoons olive oil
1 large red bell pepper, chopped
1 large onion, coarsely chopped
4 garlic cloves, finely chopped
3 tablespoons chopped fresh oregano
8 large eggs
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1 cup grated sharp cheddar cheese

Steps:

  • Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.
  • Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
  • Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.

POTATO AND CHEESE FRITTATA



Potato and Cheese Frittata image

This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.

Provided by DONSSWEETY

Categories     Breakfast and Brunch     Potatoes

Time 40m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
2 large russet potatoes, peeled and shredded
1 medium onion, diced
salt and pepper to taste
½ cup shredded Cheddar cheese
4 eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
  • Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 35.6 g, Cholesterol 204.1 mg, Fat 17.7 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 6.2 g, Sodium 286 mg, Sugar 3.2 g

COLORFUL PEPPER FRITTATA



Colorful Pepper Frittata image

Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It's filling and tasty, full of fresh flavors to start the day. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

4 large eggs
8 large egg whites
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
2 teaspoons canola oil
1 large onion, chopped
2 cups chopped sweet red peppers
1 cup chopped sweet yellow pepper
1 cup chopped sweet orange pepper
3 garlic cloves, minced
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 672mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

FRITTATA WITH PEPPERS AND POTATOES



Frittata with Peppers and Potatoes image

Provided by Pierre Franey

Categories     breakfast, brunch, dinner, easy, lunch, quick, one pot, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 small red waxy potatoes (about 1/2 pound)
2 tablespoons vegetable oil
1 1/2 cups sweet red pepper, cut into 1/2-inch cubes
1 1/2 cups green pepper, cut into 1/2-inch cubes
1/2 cup thinly sliced white onions
8 eggs
2 tablespoons finely chopped fresh basil or parsley
Salt and freshly ground pepper to taste
1/4 pound cheese, preferably Gruyere, cut into small cubes
2 tablespoons olive oil

Steps:

  • Wash the potatoes and cut them, unpeeled, into thin slices. Drop the slices into cold water to prevent discoloration. Drain and dry on paper towels.
  • Heat the oil in a large nonstick skillet and add the potatoes. Cook over medium heat, shaking and tossing or stirring, about 4 minutes. Add the peppers and the onions. Cook, shaking the skillet and stirring, about 5 minutes.
  • In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
  • Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute. Cover tightly and reduce to medium heat. Cook about 2 minutes. Run a spatula or knife around the outside of the frittata. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate. It should be golden brown on top. Serve immediately.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 728 milligrams, Sugar 5 grams, TransFat 0 grams

POTATO AND RED PEPPER FRITTATA



Potato and Red Pepper Frittata image

Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 7

1 tablespoon olive oil
1/2 medium onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
2 russet potatoes (about 1 pound), peeled and cut into thin slices
Coarse salt and ground pepper
8 large eggs
2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
  • Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
  • In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.

Nutrition Facts : Calories 260 g, Fat 14 g, Fiber 2 g, Protein 15 g

NO-CHEESE POTATO AND RED PEPPER FRITTATA



No-Cheese Potato and Red Pepper Frittata image

Potatoes, red peppers, zucchini and onions were pretty much all the vegetable matter I had in my fridge.

Provided by smallfoods

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, thinly sliced
1 medium potato, thinly sliced
1 small zucchini, thinly sliced
1 red pepper, diced
1/4 cup white wine
4 -5 leaves fresh sage
1/2 teaspoon salt
fresh ground pepper, to taste
6 eggs, beaten
1/2 teaspoon salt
grated parmesan cheese (optional)

Steps:

  • Heat olive oil on medium-high in a large, oven-proof skillet.
  • Sauté onions, potatoes and salt until translucent, about 5 minutes.
  • Add white wine and zucchini. Cover and cook for 3 minutes.
  • Turn heat down to medium-low. Add red peppers and sage.
  • Preheat the broiler on your oven.
  • In a large bowl, whisk together eggs and salt.
  • Pour eggs over vegetables evenly; cover and cook until set (about 5-10 minutes).
  • Sprinkle ground pepper on top. If using cheese, sprinkle evenly on top as well.
  • Put skillet in oven (or transfer to an oven-proof dish first) for 3 minutes until centre is done.

Nutrition Facts : Calories 217.3, Fat 11, SaturatedFat 2.8, Cholesterol 317.2, Sodium 694.7, Carbohydrate 15.8, Fiber 2.5, Sugar 4.1, Protein 11.4

Tips:

  • For a quicker prep, you can use a food processor to shred the potatoes and red peppers.
  • If you prefer a crispier frittata, cook it for a few minutes longer in the oven.
  • Feel free to add other vegetables to your frittata, such as onions, spinach, or mushrooms.
  • For a more flavorful frittata, use a sharp cheddar cheese or a combination of cheeses.
  • Serve the frittata with a side of toast, breakfast potatoes, or fruit salad.

Conclusion:

This potato, red pepper, and cheese frittata is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a crowd, as it can be easily doubled or tripled. With its simple ingredients and customizable variations, this frittata is sure to become a family favorite.

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