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Potato Pepper and Egg Frittata

We turned this breakfast into an appetizer to serve at your dinner party, or bake it up whole for a delicious brunch menu.

My fellow Italian-Americans are sure to remember this nostalgic dish. My grandmother served it up on crusty Italian bread for breakfast and sometimes dinner...ah the good ol' days!

  • 4 diced and peeled new potatoes
  • 6 eggs, beaten
  • 1/4 cup whole milk
  • 1/4 cup Parmesan cheese
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1 red pepper, diced

Preheat oven to 300F. Steam or boil potatoes until tender. Remove from water and run potatoes under cold running water. Drain and pat dry. Combine and pepper to taste in a large bowl.

Heat olive oil in a large nonstick skillet over medium heat. Saute onion and peppers about 5 minutes. Add potatoes and saute another 3-4 minutes. Remove skillet from heat. Let stand 10 minutes.

Transfer cooled potatoes to a glass pie plate. Pour egg mixture over potatoes, covering evenly. Bake about 15 minutes or until frittata is set. Do not overcook. Cut into desired shapes.

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