Fast and Healthy Day 21: Potato and Red Pepper Fritata

Fritatas are awesome if you have not tried them you should. The are relatively quick to prepare especially if you are using left over potatoes. Use any veggies you have on hand. We often use broccoli or spinach, zucchini or sliced tomatoes over the top. You can sprinkle with cheese before you bake it too if you like.



Potato and Red Pepper Fritata

Ingredients

• 1 tablespoon  oil
• 1/2 medium onion, thinly sliced
• 1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
• 2 russet potatoes (about 1 pound), peeled and cut into thin slices
• Coarse salt and ground pepper
• 8 large eggs
• 2 teaspoons chopped fresh rosemary

Directions

1. Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
2. Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
3. In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve