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Potato-Pepper Frittata


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Potato-Pepper Frittata


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Potato-Pepper Frittata

Recipe courtesy of Recipe compliments of AT&T, Morristown, NJ.


  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min


24 serving s


  • 24 Eggs
  • 2 cups red bell peppers, chopped
  • 2 cups green bell peppers, chopped
  • 2 cups onions, chopped
  • 2 teaspoons oil
  • 4 lbs. Idaho® russet potatoes, peeled, cooked, quartered
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper



1 Whisk eggs with 1 tablespoon cold water; reserve. Sauté peppers and onions in oil until tender; reserve.
2 Cut potatoes in 1/8″ slices; distribute among 24 nonstick, 3-ounce muffin cups. Top with reserved pepper mixture; pour in reserved eggs.
3 Bake at 375°F 10 minutes; lower heat to 325°F and continue baking 15 more minutes. Let cool 5 minutes. Remove from tins; serve hot.

Special instructions

Recipe courtesy of Recipe compliments of AT&T, Morristown, NJ.

Source: Idaho Potato Commission

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2 Responses to Potato-Pepper Frittata

  1. supper tonight

  2. im making this for supper tonight thought maybe you will like it too

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