Potato-Pepper Frittata

Name: Potato-Pepper Frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24 serving Servings
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

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 26, 2010

Recipe courtesy of Recipe compliments of AT&T, Morristown, NJ.

35minDuration
25minCook Time
10minPrep 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

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.