The Easy Potato and Pepper Frittata is a simple, tasty dish that brings together tender potatoes and sweet bell peppers in a fluffy, cheesy egg base. It’s colorful and inviting, with bits of golden potatoes and bright peppers peeking through every slice. This frittata is perfect for a quick breakfast, lunch, or even a light dinner.
I love making this frittata when I want something filling but don’t want to spend too much time in the kitchen. The potatoes get nicely soft while the peppers add a little crunch and sweetness, making every bite interesting. I usually throw in some cheese to melt on top, which makes it even more comforting.
One of my favorite ways to serve this frittata is warm right out of the pan with a simple green salad on the side. It’s a great way to get a balanced meal without fuss. Plus, leftovers taste just as good the next day, so it’s perfect for a quick breakfast or lunch on the go.
Key Ingredients & Substitutions
Potatoes: Thin slices cook faster and get nice and tender. Yukon Gold is my favorite for its buttery texture, but russet or red potatoes work well too.
Red Bell Pepper: Adds sweetness and color. If you don’t have red, orange or yellow peppers make good swaps, or try poblano for a mild kick.
Eggs: Six eggs make a fluffy base. For extra fluffiness, I like adding a splash of milk or cream, but water works fine too.
Cheese: Mozzarella melts beautifully and is mild, but cheddar adds a sharper taste. Feel free to use feta or goat cheese for a tangy twist.
Herbs: Fresh basil or parsley brighten up the dish. If fresh herbs aren’t handy, a pinch of dried herbs or chives freshen the flavor too.
How Can I Get My Frittata Set Perfectly Without Burning?
Cooking a frittata can be tricky because you want the eggs set but not overcooked or burned. Here’s how I handle it:
- Start by cooking the potatoes and peppers gently to avoid browning too fast.
- Pour the eggs over low to medium-low heat so the edges begin to cook slowly.
- Add cheese on top before transferring the pan to the oven.
- Bake at 375°F (190°C) just until the eggs are firm and cheese is melted—usually 10-15 minutes.
- Using an ovenproof skillet helps cook evenly and cuts down on cleaning.
Patience and moderate heat are key to a creamy, tender frittata without burnt edges!
Equipment You’ll Need
- Ovenproof skillet (10-inch) – great for cooking on the stove and finishing in the oven without extra dishes.
- Sharp knife – helps you slice potatoes and peppers evenly for even cooking.
- Mixing bowl – to whisk together your eggs, milk, salt, and pepper easily.
- Whisk or fork – makes beating eggs smooth and fluffy simple.
- Spatula – handy for loosening the frittata edges before baking and serving.
Flavor Variations & Add-Ins
- Swap red bell pepper for sautéed spinach or kale for a boost of greens and a slight earthy taste.
- Add cooked sausage or diced ham to make it heartier and pack more protein.
- Use feta or goat cheese instead of mozzarella for a tangier, creamy flavor.
- Toss in chopped sun-dried tomatoes or a sprinkle of smoked paprika for a touch of extra zest.
Easy Potato and Pepper Frittata
Ingredients You’ll Need:
Vegetables:
- 2 medium potatoes, peeled and thinly sliced
- 1 red bell pepper, sliced into thin strips
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
Egg Mixture:
- 6 large eggs
- ¼ cup milk (optional, for fluffiness)
- Salt and pepper, to taste
Other Ingredients:
- ½ cup shredded cheese (such as mozzarella or cheddar)
- 2 tablespoons olive oil
- Fresh basil or parsley, thinly sliced for garnish
How Much Time Will You Need?
This frittata takes about 10-12 minutes to cook the potatoes, 3-4 minutes to cook the peppers, and another 10-15 minutes baking time. Overall, plan for roughly 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Potatoes and Aromatics:
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Add the thinly sliced potatoes and cook, stirring occasionally, until they are tender and golden, about 10-12 minutes. If you’re using the onion and garlic, add them during the last 3 minutes to soften.
2. Add Bell Pepper:
Next, add the red bell pepper slices to the skillet and cook for an additional 3-4 minutes. The peppers should soften while keeping a bit of crunch.
3. Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk (if using), salt, and pepper until evenly combined.
4. Combine and Start Cooking:
Spread the cooked potatoes and peppers evenly across the skillet. Pour the egg mixture over the vegetables. Cook on the stove over medium-low heat for about 3-5 minutes, allowing the edges to start setting.
5. Add Cheese and Bake:
Sprinkle the shredded cheese evenly over the top. Then transfer your skillet to a preheated oven at 375°F (190°C). Bake for 10-15 minutes until the eggs are completely set and the cheese is melted with a slight golden touch.
6. Garnish and Serve:
Remove the frittata from the oven and let it cool slightly. Garnish with fresh basil or parsley. Slice into wedges and enjoy warm, perhaps with a simple salad or crusty bread.
Can I Use Frozen Potatoes for This Frittata?
Yes, you can use frozen potatoes, but be sure to thaw them completely and pat dry to remove excess moisture before cooking. This helps prevent sogginess and ensures they crisp up nicely.
Is It Possible to Make This Frittata Vegetarian or Vegan?
Absolutely! The recipe is vegetarian as is. To make it vegan, substitute eggs with a chickpea flour batter or a commercial egg replacer, and use dairy-free cheese or omit the cheese altogether.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to keep the frittata tender.
Can I Add Other Vegetables or Proteins?
Definitely! Feel free to add spinach, mushrooms, cooked sausage, or diced ham for extra flavor and heartiness. Just make sure to cook any raw ingredients before adding the egg mixture.