Roasted Potato Frittata with Onions and Peppers


  • 1 large Russet potato
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1/2 small green bell pepper, diced
  • 2 medium button or crimini mushrooms, diced
  • 4 eggs
  • 1/2 cup sharp cheddar cheese, grated
  • 1 tbsp extra virgin olive oil
  • 1 pinch fine sea salt
  • 1 pinch freshly ground black pepper
Cooking Directions
  1. Preheat your oven to 450 degrees Fahrenheit.
  2. Cut the russet potato into 1/4-inch thick slices. In a large bowl, toss the sliced potatoes with a small drizzle of olive oil and place in a single layer on a baking sheet lined with parchment paper. Sprinkle the slices with a dash of salt and pepper. Place the baking sheet on the center rack in the oven and roast for about 10 minutes, or until the potatoes begin to turn golden on the bottom. Flip the slices and roast another 10 minutes or until both sides are golden. Remove from the oven and set aside, and reduce the oven heat to 375 degrees Fahrenheit. 
    1. In a small oven-proof skillet heat a small drizzle of olive oil. Add the onion and green pepper and cook until they begin to soften, about 5 minutes. Add the diced mushrooms and cook until the mushrooms turn golden, about 7-8 minutes more.
    2. In a medium mixing bowl, whisk together eggs and cheese. Pour the mixture evenly over the vegetables in the skillet. Allow the egg at the edges of the pan to begin to set and the top just barely begins to show air bubbles forming. Arrange the potato slices onto the top of the frittata in a spiral.
    3. Place the skillet on the center rack of the oven and bake until the center has puffed up and is golden brown, about 15-17 minutes. Remove from the oven and allow to cool in the skillet for a couple minutes, or until the edges of the frittata pull away from the skillet.
    4. Slice, plate, garnish, and enjoy!
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