Potato-Pepper Frittata
Recipe courtesy of Recipe compliments of AT&T, Morristown, NJ.
- Duration
- Cook Time
- Prep Time
- 24 serving ServingsServings
Ingredients
- 24 Eggs
- 2 cups red bell peppers, chopped
- 2 cups green bell peppers, chopped
- 2 cups onions, chopped
- 2 teaspoons oil
- 4 lbs. Idaho® russet potatoes, peeled, cooked, quartered
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Preparation
1 Whisk eggs with 1 tablespoon cold water; reserve. Sauté peppers and onions in oil until tender; reserve.
2 Cut potatoes in 1/8" slices; distribute among 24 nonstick, 3-ounce muffin cups. Top with reserved pepper mixture; pour in reserved eggs.
3 Bake at 375°F 10 minutes; lower heat to 325°F and continue baking 15 more minutes. Let cool 5 minutes. Remove from tins; serve hot.
Special instructions
Recipe courtesy of Recipe compliments of AT&T, Morristown, NJ.
Source: Idaho Potato Commission
