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Potato and Pepper Frittata

Serves 3

When I’m running behind and don’t have time to cook dinner I always revert to eggs and some kind of frittata. This one starts and ends on the stove therefore makes it a quick meal. It can be made anytime in the day. I’ve made it vegetarian today but you could easily add some ham or chicken.


2 tbsp olive oil

1 russet potato thinly sliced (I used mandolin)

1 red pepper julienned

1 tbsp garlic salt or salt and pepper

½ onion thinly sliced

¼ cup vegetable broth

6 eggs

½ cup milk

1 cup mozzarella cheese (divided)

Chopped parsley


  1. Heat oil on high in skillet and sauté potatoes, pepper and garlic salt for five minutes

  2. Add onions and cook for a few minutes

  3. Pour in broth and lower heat to simmer

  4. While veggies are cooking beat eggs, milk and ¾ cup of mozzarella together in a bowl

  5. Once liquid in skillet has evaporated pour in egg mixture and let cook for a minute

  6. Using a wooden spoon go around the skillet and push the eggs from the edge to the center so the egg cooks through

  7. Once eggs look cooked sprinkle the rest of the mozzarella on top of egg mixture and cover the pot for five minutes

  8. Sprinkle with parsley and serve with some bread. I had made fresh squaratella therefore served then couple of them


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