Idaho® Potato and Pepper Frittata

Ingredients:

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

Directions:

  1. Whisk eggs with 1 tablespoon cold water, salt and pepper; reserve.
  2. Sauté peppers and onions in oil until tender; reserve.
  3. Cut potatoes in ⅛” slices. Distribute ¼ cup sliced potatoes among 24 nonstick, 3-ounce muffin cups.
  4. Top each with 1 ½ tablespoons of reserved pepper mixture; pour in ¼ cup of reserved eggs into each cup.
  5. Bake at 375°F 10 minutes; lower heat to 325°F and continue baking 15 more minutes.
  6. Let cool 5 minutes. Remove from tins; serve hot.
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Yield: 24 servings

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