- 3 tablespoons extra-virgin olive oil
- 2 medium russet potatos (about 1 pound total), cooked, peeled and diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1/4 cup sliced oil-packed sun-dried tomatoes, drained and patted dry with paper towels
- 1/2 teaspoon minced fresh rosemary
- 1 teaspoon dried and crumbled rosemary (if fresh rosemary is not used)
- 1/2 teaspoon kosher salt and freshly ground black pepper
- 8 large NestFresh Eggs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
In a large skillet with low, sloping sides, heat the oil over medium heat. Add the potatoes and cook, turning as they brown, until golden, about 10 minutes. Add the bell pepper and onion and cook over medium-low heat until tender, about 5 minutes. Add the sun-dried tomatoes, rosemary, salt and a generous grinding of pepper. Meanwhile, in a large bowl, whisk the eggs and cheese until blended. Add the egg mixture to the skillet and cook until the eggs are set on the bottom and around the edges, about 4 minutes. With a spatula, lift one side of the frittata and tilt the pan so the raw eggs flow under the set edges. Repeat at least twice at different places around the edge until the edge is no longer runny. Cover the frittata, reduce the heat to low and cook until set, 10 to 15 minutes. If you prefer the top browned, preheat the broiler, then set the (ovenproof) skillet under the heat just until the top is lightly browned, 1 to 2 minutes. To serve, loosen the edges with a spatula and slide the frittata onto a platter or turn out, brown side up, by inverting the serving plate onto the skillet and turning the frittata out. Serve warm or at room temperature, cut into wedges.
Nutrition Information per servings: Calories 175, Protein 8g, Carbohydrates 11g, Saturated Fat 3g, Total Fat 11g, Cholesterol 194mg, Sodium 261mg
Notes: This frittata is a great way to use up leftover baked or boiled russett potatoes!