Recipe 337 - Roasted Pepper Frittata

We are running low on supplies in the house. Usually that means throwing together a frittata or a soup. Tonight we went with frittata. I based it on this recipe.

I used 2 medium potatoes, the rest of the roasted peppers we had in the fridge and I went with an egg and egg white combination. I also forgot the thyme opps.

This was a tasty one. I love love love the taste of roasted peppers. Even the Princess who never liked peppers loves roasted ones.. I topped this with a bit of chives from the garden and it was perfect!!

Potato, Red Pepper, and Feta Frittata
from http://www.thekitchn.com/weeknight-recipe-potato-red-pe-89477

• 1 large onion, diced
• 2 potatoes diced
• 1/2 cup roasted red pepper (cut into strips)
• 1 tsp fresh thyme, or 1 1/2 teaspoons dried
• 4 eggs, lightly beaten
• 1 cup egg white
• 4 oz feta, crumbled

1. Preheat the oven to 400°.

2. Saute the onions until translucent. Add the potatoes. At this point I add a bit of water and cover to let the potatoes cook. When the potatoes are close to the desired texture add the red peppers and warm everything up.

3. Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata.

4. Put the entire pan in the oven and bake for 10-15  minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.

Servings: 6