Cheese, red bell pepper and spicy potatoes make a quick and tasty vegetarian dinner. The secret to a fluffy frittata is to let it cook slowly. The top is finished in the broiler.
This recipe calls for chipotle chili powder. Chipotle peppers are a red jalapeno chili that is ripened, dried and smoked. It lends a smoky flavor to the dish. This frittata freezes well, so you could plan ahead, double the recipe and freeze it for another meal. It’s also flexible: Swap out the cheddar for any other kind of cheese, sub in chili powder for chipotle, and add other veggies you prefer.
- 3/4 pound red or yellow potatoes
- 2 teaspoons chipotle chili powder
- 1 tablespoon olive oil
- 1 cup sliced onion
- 1 cup sliced red bell pepper
- 4 large eggs
- 1/2 cup reduced-fat shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
Preheat broiler. Wash but do not peel potatoes and cut into 1/4-to-1/2-inch pieces. Place in microwave-safe bowl and microwave on high 5 minutes. Remove potatoes and sprinkle with chipotle chili powder.
In nonstick skillet, heat oil over medium-high then add onion and red bell pepper. Saute 5 minutes. While vegetables saute, mix eggs and cheddar cheese. Add potatoes to the skillet and sprinkle vegetables with salt and pepper to taste. Turn heat to low and pour egg mixture over veggies, stirring to cover them all. Cook 7 to 8 minutes. The eggs should be thickened and the edges set.
Place skillet under broiler about 5 inches from heat and cook a couple minutes or until runny parts are set.
Remove from oven and sprinkle with Parmesan. Run a spatula or knife around the edge to loosen frittata. Slide onto a serving plate and cut in half. Serves 2.
Approximate nutritional information, per serving: 416 calories, 19 g fat, 5.6 g saturated fat, 379 mg cholesterol, 24 g protein, 37 g carbohydrates, 5 g fiber, 474 mg sodium.