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!
- 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
- Preheat the oven to 400 degrees.
- 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…
- 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!)
- 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.
- Once the vegetables are caramelized, turn the cooktop off and remove the vegetables from the pan.
- 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.
- Next sprinkle the onions and peppers over the potatoes evenly, followed by the feta cheese.
- Finally pour the egg mixture into the skillet so that the ingredients are submerged.
- Bake the frittata in the oven for 20-25 minutes or until the entire top of the frittata is golden brown.
- 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!