Onion Potato Breakfast Frittata
Make this frittata over the weekend to reheat for breakfast all week long. It’s ideal for a meal around the table at home, but also holds up well when packed to take along with you. It’s even more delicious topped with salsa or hot sauce and sour cream.
Makes: 8 servings
Preparation time: 15 minutes
Baking time: 20 minutes
2 gold potatoes (about 1 pound)
¼ cup unsalted butter
1 medium yellow onion, diced (about 1 cup)
1 green bell pepper, diced (about ¾ cup)
8 large eggs
⅓ cup half and half or cream
1 teaspoon fine sea salt<
½ teaspoon garlic powder
½ teaspoon ground black pepper
4 ounces medium or sharp cheddar, shredded (about 1.5 cups)
Salsa and sour cream for serving
Pierce the potatoes with a fork in several places. Microwave on high for 2 minutes. This gives them a head start with cooking and makes them easier to chop. Once they are cool enough to handle, chop into large pieces.
Melt the butter in a deep, 12-inch cast iron skillet. Add the potatoes. Spread in the bottom of the pan and cook for 1 minute on each side to brown the edges.
Stir in the onion and bell pepper. Cook for 5 more minutes until the vegetables are softened. Remove the skillet from the heat so it can cool slightly before adding the eggs.
Preheat the oven to 425 degrees F.
Whisk together the eggs and half and half in a medium bowl until the yolks are broken and the liquid is combined. Stir in the salt, garlic powder, and black pepper.
Spread the vegetables evenly along the bottom of the skillet. Pour in the eggs and tip the pan as needed so that the liquid covers the vegetables. Sprinkle with the cheese.
Bake 18 to 20 minutes, until the top begins to brown and the eggs are set in the center. It should no longer jiggle when you shift the skillet.
Remove from the oven and let cool for 5 minutes. Slice into 8 wedges and serve with salsa and sour cream.