Pepper-and Cheese-Loaded Frittata


An easy-peasy breakfast that can be enjoyed any time of day and thrown together in less than 45 minutes. The key to an easy-to-serve frittata is a cast-iron or an oven-safe nonstick pan.

YIELD 6–8 servings
PREP TIME 5 minutes
COOK TIME 30 minutes

2 tablespoons unsalted butter 1 poblano, seeded and diced
1 jalapeño, seeded and diced
1 habanero, seeded and diced 1 cup shredded potato
10 eggs
1/2 cup sour cream
1/2 cup shredded parmesan
salt and pepper to taste
1 cup thinly sliced scallions
1 cup cherry tomatoes, cut in half 1/2 cup crumbled goat cheese

1. Preheat the oven to 400°F.
2. In a cast-iron skillet, melt the butter. Sauté the peppers, then add the potatoes. Using a spatula, flatten the potatoes and cook for 3 minutes.
3. In a bowl, beat the eggs and sour cream. Add the scallions and Parmesan and season with salt and pepper. Pour the egg mixture in to the pan, making sure to cover the potatoes. Scatter the tomatoes and goat cheese on top.
4. Cook on the stove top for 3–5 minutes, then place in the oven. Cook for 10–15 minutes, or until the eggs are just set.
5. Remove from the oven and allow to cool for 5 minutes before slicing and serving.

Get more recipes like this in our July 2017 issue, available in print and through Magzter!

In this article