Potato and Pepper Frittata


(0 votes) 0 0

This is a delicious brunch idea because it has a little bit of everything. And using an egg substitute keeps the fat and cholesterol down as well.

Shared by


  • 5 oz. yellow onion
  • 6 oz. sweet roasted peppers
  • 1 C. egg substitute
  • 2 Tbs. skim milk
  • 8 oz. refrigerated hash brown potatoes
  • Salt
  • Freshly ground black pepper

Our Readers Also Loved


Preheat the oven to 350 degrees. Trim the onion, cut it in half lengthwise, and slice thin (about 3/4 C.). Drain and thinly slice the roasted peppers (about 1/2 C.). Preheat a 10-inch nonstick skillet with an ovenproof handle over high heat. In a large bowl, whisk the liquid egg substitute and the milk together until frothy. Stir in the onion, roasted peppers, and potatoes. Season with salt and pepper. Remove the skillet from the heat, pour in the egg mixture, and smooth with a rubber spatula. Bake for 15-20 minutes, until the edges are set and the frittata is lightly browned across the top. Remove from the oven and let sit for about 10 minutes before slicing and serving.

Around The Web