Hurray, It’s Meatless Monday! This Pepper, Onion and Cheese Hash-brown Fritatta Is One Easy Dinner!

by Jennifer A. Gardner, M.D. on July 01, 2013

Frittatas are an Egg-celent choice for any mealbreakfast, brunch or dinner!

This delicious frittata is great for a simple breakfast or elegant brunch, but equally satisfying as a light dinner when served with a side salad or fruit. Leftovers (if there are any) freeze well. This dish is not fussy, it can be served straight from the oven or at room temperature on a brunch buffet.

This easy dish is really just a simple egg and hash-brown frittata that can be made with other vegetables and cheeses of your choice. I often use left over roasted vegetables. While the recipe calls for shredded hard cheese, you could dot with a soft cheese like goat or feta.

Frittatas are perfect served with bacon or breakfast sausage—there are many good turkey or soy options you might even try! If you like, you can sprinkle (cooked) crumbled bacon or sausage directly on top along with the cheese, peppers and onions.

What’s a frittata anyway?

A frittata is an Italian egg dish similar to a French omelet, but rather than folding the eggs around a filling like with an omelet, the ingredients are mixed throughout. Frittatas are often described as a crustless quiche. Either way, I think you’ll agree frittatas are delicious and easier to make than quiche or omelets!

Pepper, Onion and Cheese Hash-brown Frittata

Time: 30 minutes    Serves: 4


8 eggs
¼ cup milk
1 to 2 cups cheddar cheese, grated 
6 cups grated potatoes (to simplify, I always use frozen hash brown grated potatoes)
2 red peppers, diced small (or any color pepper)
1 onion, diced small
2 tablespoons chopped parsley, plus extra for garnish (optional)
3 tablespoons olive oil
salt and pepper, to taste
⅛ teaspoon garlic powder (optional)


Preheat the broiler and move rack 6 to 8 inches below the broiler. For this recipe you will need a large oven safe skillet with a cover.

1. Whisk milk, eggs and parsley. Set aside.

2. In an oven safe skillet over medium high heat, sauté the onions and peppers in 1 tablespoon of olive oil until softened, about 5 to 6 minutes. Season with salt and pepper. Remove from pan.

3. Add the rest of the olive oil and potatoes to the skillet and cook on one side for several minutes to form a brown crust. Stir, letting a crust form one or two times more, to brown throughout.

4. Once the potatoes are golden brown with some areas of crust formed, add the eggs on top and sprinkle with the peppers and onions. Top with desired amount of cheese.

5. Cover and cook on the stove top over medium to medium high for several minutes until almost set.

6. Remove lid and finish cooking under the broiler for two or three minutes more, until fritatta is puffed up and the top and edges are fully set. Cheese should be melted.

Top with parsley for garnish.


Kitchen Pediatrician Note:

Look for hash-brown grated potatoes that are 100% potatoes with no added oil. If grating your own potatoes, be sure to wring out excess water using a clean dish towel and rolling back and forth.

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