Summer Brunch : Main Courses: Bell Pepper and Cheddar Frittata
Recipe created for you by Wild Thymes Farm

Summer Brunch Index

Bell Pepper and Cheddar Frittata

Serves 4

1 Yukon Gold potato, peeled, cut into 1/4-inch cubes

2 1/2 tablespoons olive oil

1 large red bell pepper, chopped

1 large onion, coarsely chopped

4 garlic cloves, finely chopped

3 tablespoons chopped fresh oregano
8 large eggs

1 teaspoon salt

3/4 teaspoon coarsely ground pepper

1 cup grated sharp cheddar cheese

Wild Thymes Moroccan Spicy Pepper Dipping Sauce to taste

Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.

Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.

Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges. Serve with dipping sauce drizzled over the top or as an accompaniment.