Monday, September 16, 2013

Roasted Bell Pepper, Red Potato, Broccoli and Provolone Frittata for Two

Not only are Frittatas delicious, but they're a great way to use up leftover meat, veggies and cheese. They really are a versatile dish and can be enjoyed any time of day, breakfast, lunch or dinner! They're the perfect dish to serve for Brunch or overnight guests because they can be made ahead of time and don't have to be served hot. I like to make them on Sunday mornings while I'm enjoying my first cup of coffee served with homemade biscuits fresh out of the oven, fresh fruit and a side of bacon or sausage (if there's no meat in the frittata).
This morning I made a Roasted Red Potato, Roasted Red Bell Pepper, Broccoli and Sharp Provolone Frittatta just for two! The Roasted Red Potatoes were frozen so I baked those in the oven before adding to the Frittata. I also sautéed the Broccoli until tender-crisp to achieve the desired texture.
For more Frittata ideas, check out these other delicious LiveBakeLove Frittata recipes:

Roasted Red Pepper, Potato, Broccoli and Provolone Frittata for 2

5 eggs
2 tablespoons milk
salt & pepper to taste
1/4 cup grated cheese (I used sharp provolone)
1/2 cup coarsely chopped broccoli florets
1/4 cup roasted red bell pepper, sliced
3/4 cup roasted red potatoes, coarsely chopped

** If you'd like to add meat to this dish, some cooked Italian Sausage would be great. Just cook it in the same skillet before cooking the broccoli. Or just serve meat on the side like I did!


Turn oven to broil

Add eggs, milk, salt and pepper to a medium bowl and whisk to combine. Add cheese.

Add 2 tablespoons Olive Oil and 1 tablespoon butter to a small oven proof skillet (mine was 6") over medium-low heat. Add broccoli, season with salt and pepper and sauté until crisp, tender about 1 min. Tip: Most skillets are oven proof. If yours has a plastic handle, cover in a few layers of foil before placing in the oven.

Add the sliced red pepper and chopped potato to the skillet making sure they are evenly distributed.

Pour in the egg mixture and cook over low heat until eggs are almost set. During the cooking process, run your rubber spatula along the edges to pull the cooked egg slightly towards the center and allow the uncooked egg to flow to the edge.

When eggs are just about set, place the pan in the broiler and cook until puffy and completely set. Don't overcook or your eggs will be tough.

Remove from oven and allow to set for 15 minutes.

Serve warm or at room temperature. Any leftovers can be stored in an air tight container in the fridge and reheated for a few seconds in the microwave.

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