Potato and Pepper Frittata

Name: Potato and Pepper Frittata
Yield: makes 6 servings
Ingredients: 1 large (about 10 ounces) Idaho potato; 12 large eggs; 1/3 cup heavy cream; Salt; Freshly ground black pepper; 1 1/3 cups cubed (1-inch) day-old bread, crusts removed; 3 tablespoons extra-virgin olive oil; 1 onion, cut into 1/2-inch strips; 1 red and 1 green bell pepper, cored, seeded, and cut into 1/4-inch slices; 1 tablespoon unsalted butter

December 9, 2011

What makes this frittata different is the bread. It soaks up the egg and cream and gives the frittata a firm but still tender texture. It also makes it easier to slide onto a serving plate, if that’s how you want to serve it.

Cooks' Note

This simple and satisfying dish can be made even simpler by using a leftover baked potato instead of starting from scratch by boiling a potato.

Recipe notes

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Meatball Tagine

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.