Photo: Lars Blankers
Potato and Pepper Frittata
9 ingredients
openrecipes
The Italian frittata, which resembles a French quiche minus the crust, is casual fare, typically served directly from the pan in which it is cooked. Plump and golden, it shows how no more than a few eggs, a handful of vegetables and a sprinkling of cheese can become a simple yet hearty meal to start the day.
Estimated Nutrition (whole recipe, rough)
556
Calories
20g
Protein
29g
Fat
56g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Yukon Gold potatoes
- 2 Tbs. olive oil
- 1/2 cup chopped yellow onion
- 1 red bell pepper
- 8 large eggs
- 1 tsp. minced fresh rosemary
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 3 Tbs. freshly grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes