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Potato-Pepper Frittata


Recipe compliments of AT&T, Morristown, NJ.


Yield: 24 servings

Ingredients


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


Directions


  1. Whisk eggs with 1 tablespoon cold water; reserve. Sauté peppers and onions in oil until tender; reserve. Cut potatoes in 1/8" slices; distribute among 24 nonstick, 3-ounce muffin cups. Top with reserved pepper mixture; pour in reserved eggs. 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.


Potato-Pepper Frittata »


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