A DASH of Cooking: Potato and Feta Frittata with Spicy Red Peppers

This delicious and simple potato and feta frittata with spicy red peppers is excellent for brunch or for weekday breakfast meal prep.

Cravings for Feta and Spicy Red Peppers

I am super obsessed with Mama Lil’s Spicy Peppers. These sweet and spicy peppers are one of my favorite ingredients in salads, pizza, pasta, meatloaf (yes, my friend), and many other things. A favorite combination of mine is feta cheese and these delectable peppers.

However! Though I was very tempted to just combine a bowl of these peppers and feta together and eat it…I thought I could probably make something a little healthier and maybe less likely to cause immediate heartburn or gastric distress (so much Pepto). Hence the frittata! I am not the biggest fan of eggs, but combined with other ingredients I am less inclined to turn my nose up and very likely to incorporate more eggs into my diet and more protein. My stomach and red pepper/feta obsession satiated, I felt the need to share my new love with you.

Potato and Feta Frittata with Spicy Red Peppers

How to make this wonderful frittata!

Ingredients

• 1 1/2 lbs baby gold potatoes, sliced into 1/4″ thick rounds
• Olive Oil
• 1 small yellow onion, roughly chopped
• 1/2 cup chopped Mama Lil’s Peppers in oil, drained
• 5 oz crumbled feta cheese
• 6 large eggs
• 2 tablespoons half-and-half
• 2 tablespoons roughly chopped dill, divided
• Salt
• Pepper

Instructions

1. Preheat the oven to 400 degrees.
2. Line a roasting pan with aluminum foil and lightly oil. Toss the potato rounds in a drizzle of olive oil and a large pinch of salt. Spread the salty oiled potatoes on the prepared pan and bake for 25-30 mins or until golden and fork tender. Keep the oven going though once you remove the potatoes…
3. Meanwhile, in a large cast iron pan or other oven safe skillet, caramelize the onion and pepper together. Add oil to the pan as required to appropriately caramelize the vegetables. I found that even though I had drained the peppers, there was still a lot of residual oil that provided some basis for cooking the onions. I may have added about a tablespoon in total throughout the cooking process. Generally, you just want to keep a light glaze of oil on the bottom of the pan (no dry looking pans!)
4. While the vegetables are caramelizing, whisk together the eggs, half the chopped dill, a large pinch of salt and pepper, and the half and half in a medium bowl.
5. Once the vegetables are caramelized, turn the cooktop off and remove the vegetables from the pan.
6. If the pan seems dry, lightly oil before proceeding. Otherwise, begin layering the potatoes in the skillet, being sure to completely and evenly coving the bottom, with all the potatoes.
7. Next sprinkle the onions and peppers over the potatoes evenly, followed by the feta cheese.
8. Finally pour the egg mixture into the skillet so that the ingredients are submerged.
9. Bake the frittata in the oven for 20-25 minutes or until the entire top of the frittata is golden brown.
10. Allow to cool for about 10 minutes before cutting and serving, garnished with the remaining dill.

Because you know you want more breakfast! Check out these recipes!

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