Nutritious and delicious potato and cheese frittata recipe that is great any time of day.
Frittatas are an excellent one-pan dish that not only tastes great, but can be served for any meal. Frittatas are infinitely adaptable and can be made from just about anything you have kicking around in the refrigerator. This combination of potato and cheese with bacon is one of my favourites.
I particularly love this version because it uses up any leftover cooked potato from previous meals, and there are only a few things that need chopping. If you don't have any pre-cooked potato on hand, it is easily substituted with whatever you do have. Alternately, you can grate (rise and dry) a fresh potato or two and add it in just after the onions have started softening. Give the potato a few minutes to start to cook before adding in the red bell pepper.
TIP: Ovo-lacto vegetarians can leave out the bacon and use a tablespoon of avocado oil or olive oil instead. Try adding some chopped vegan bacon into the pan at the same time as the red bell pepper when cooking.
(Makes 8 servings)
1/2 cup plain low-fat yogurt (or dairy-free yogurt)
1/2 cup cheddar cheese, shredded
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 strips bacon, crumbled
1 medium yellow onion, diced
1 medium red bell pepper, sliced
1 cup cooked potato, cubed
1 cup sweet green peas, thawed
1/4 cup fresh parsley
1 teaspoon paprika
Preheat oven to 400°F / 200°C. Set a small plate lined with paper towel next to the stove.
In a large mixing bowl, crack the eggs then add the yogurt, salt, and ground black pepper. Whisk until combined and a bit foamy. Sprinkle in the cheddar cheese and fold onto the egg mixture. Set aside.
In a 10-inch cast iron pan over medium-high heat, place the strips of bacon and cook until crisp. Remove from the pan and place on the paper towel-lined plate to drain.
In the same pan with the bacon fat, add the onion and sauté until it starts to soften (about 4 or 5 minutes). Add the red bell pepper and continue sautéing until the bell pepper begins to soften (additional 4 or 5 minutes). Add the cooked potato, green peas, parsley and paprika. Combine well and sauté for a minute or two more. Chop or crumble the bacon into the pan, mix, then distribute the vegetables in an even layer across the bottom of the pan.
Give the egg mixture a stir, then pour over the vegetables. Cook for 3 or 4 minutes to give the bottom of the egg a chance to begin setting up, then transfer the cast iron pan into the oven. Cook for 15 to 20 minutes, until the top begins to brown.
Remove from the oven and let cool for a few minutes before cutting and serving. The egg may be a bit puffy coming out of the oven, but it will sink as it starts to cool. Garnish with chopped scallions (optional).
Nutritional Information Per Serving:
total calories = 265 | total fat = 16.35g | saturated fat = 5.84g | cholesterol = 262.31mg | sodium = 332.81mg | net carbohydrates = 14.92g | dietary fibre = 2.04g | sugars = 3.83g | protein = 13.86g