Bell Pepper and Cheddar Frittata
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt
- 8 large eggs
- 2 1/2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 cup grated sharp cheddar cheese
- 3/4 teaspoon coarsely ground pepper
- 4 garlic cloves, finely chopped
- 3 tablespoons chopped fresh oregano
- Carbohydrate 21 g(7%)
- Cholesterol 401 mg(134%)
- Fat 28 g(43%)
- Fiber 5 g(19%)
- Protein 22 g(44%)
- Saturated Fat 10 g(49%)
- Sodium 643 mg(27%)
- Calories 419
Preparation 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.
Preparation 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.
