Roasted Red Pepper, Potato & Herb Frittata

Name: Roasted Red Pepper, Potato & Herb Frittata
Ingredients: Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 russet potato, peeled and diced; 1 tbsp olive oil; 2 tbsp chopped fresh cilantro, plus more for garnish; 10 large eggs; 1 tbsp heavy cream or whole milk; 1 tbsp heavy cream or whole milk; 2 small red bell peppers; 1 small yellow onion, diced

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Essentially a crustless quiche, a frittata takes well to endless variations, such as this hearty version. If you like, top the frittata with your favorite crumbled or shredded cheese, such as feta, goat cheese, fontina, or Gruyère.

Ingredients

2 small red bell peppers
10 large eggs
2 tbsp chopped fresh cilantro, plus more fo

Breakfast
Brunch
Vegetarian
Gluten-free

Method

Preheat the broiler. Line a baking sheet with aluminum foil.

Cut each bell pepper in half lengthwise and remove the ribs, seeds, and stems. Place the peppers, cut side down, on the prepared baking sheet. Roast, turning the peppers as needed, until blackened all over, about 10 minutes. Transfer to a heatproof bowl, cover, and let steam for 5 minutes. With wet fingers, peel away the black