Pepper Potato Feta Frittata

Adapted from a recipe contributed by Chef Andrea Baron
Course: Appetizer, Lunch, Side Dish
Cuisine: Spanish

Ingredients

  • 1 Spanish onion 1/4 inch dice
  • 1 Large Red pepper 1/4 inch dice
  • 1 Clove garlic minced
  • 2 Tbls olive oil
  • 2 russet potatoes boiled peeled + diced
  • 1 tsp dried oregano
  • 6 eggs well beaten
  • 4 oz crumbled feta cheese
  • Fresh ground pepper

Instructions

  • Preheat oven 350° Grease a 9 inch pan. I use a black cast iron .
  • In a sauté pan gently cook your garlic, onions + Peppers for 12 minutes. Add oregano, let cool. In a large bowl mix together all your ingredients, turn into prepared pan, spreading out evenly.
  • Bake 20 to 25 minutes until set and when a knife is inserted comes out clean. Great for breakfast and lunch. Serve with a nice salad.

Notes

4 servings