This healthy, roasted red pepper and potato frittata is the perfect easy breakfast, or Sunday brunch recipe. Filled with roasted red pepper, potatoes, onions, and mozzarella cheese, it’s naturally gluten-free, low carb, and sure to impress.
There is no meal I enjoy more than a Sunday brunch. I suppose brunch doesn’t have to be reserved for Sunday alone, but when you take the time to make a special breakfast and ease into your day, it is a magical experience.
Now that a number of restaurants have opened back up for indoor seating (I hope that someday someone is reading this post and will have forgotten about COVID and 2020 so this reference makes less sense), we’ve been able to go out again to enjoy my favorite meal. Recently, we went to Cafe Flora in Seattle for a vegetarian/vegan brunch for my birthday.
On the menu was a delicious roasted red pepper frittata with potatoes and mozzarella cheese. It was heavenly! Brunch perfection! Maybe it’s because I haven’t been out to eat in so long, or maybe it really was that good. Either way, I had to run home to recreate this scrumptious menu item for all of you to enjoy.
This Roasted Red Pepper and Potato Frittata is my knock-off version of what I had at Cafe Flora. Studded with onions, peppers, potato, and fresh mozzarella cheese, this easy frittata is on the table in about 25 minutes. It’s rich, slightly sweet, and so yummy. The best part is that it is naturally gluten-free, low in carbs, and can even be adapted for a keto diet by using zucchini or roasted radishes instead of potato.
This is one Sunday brunch item that should be quickly added to your breakfast rotation! Enjoy!
How to Make a Red Pepper, Potato, and Mozzarella Frittata
Ingredient Notes
Roasted Red Pepper. For this easy frittata recipe, use jarred roasted red peppers. But if you have time, roast your own. Turn your oven broiler setting to high. Set a large washed and dried red pepper on a baking sheet and broil for 5-10 minutes. Rotate the pepper after the skin blisters with black spots, ensuring each side is cooked. Remove from the oven, place in a bowl, and cover with cling wrap to trap in the steam. This will help loosen the blackened skin. Allow pepper to come to room temperature. Remove the skin and seeds. Rinse, and cut into strips. One or two peppers, depending on the size should be perfect for this recipe. Save the leftovers and make my delicious Roasted Red Pepper Feta Dip!
Potatoes. Russet or yukon gold will do for this potato frittata recipe. I personally love Yukon Gold potatoes since they are mild, buttery, and slightly sweeter than your average baking potato. Make sure to pre-cook the potatoes as simply adding them in with the onion will not be enough cook time to soften them. Bring a pot of salted water to a boil and drop in the diced potatoes. Cook for 5-8 minutes until fork tender. While you could opt for sweet potatoes, I don’t recommend them for this easy frittata simply because the roasted red pepper provides so much sweetness already.
Mozzarella Cheese. Use fresh mozzarella cheese, not the pre-shredded stuff that comes in a bag as that is often very flavorless. Feel free to substitute a smoked mozzarella or even a soft goat cheese instead to create a unique smokiness or tanginess to this red pepper and potato frittata.
Directions
To make this red pepper frittata recipe,
Preheat oven to 350 degrees Fahrenheit.
Gently whisk together eggs, milk, salt and pepper in a medium bowl. Set aside.
Heat olive oil in a 10" oven-safe skillet over medium heat. Add diced onion and cook, stirring occasionally until soft (about 5 minutes). Next, add garlic and sauté for 30 seconds until fragrant. Add roasted red pepper and potatoes and evenly distribute.
Pour the egg mixture into the skillet. Crumble mozzarella cheese over the top and cook just until the edges start to pull away from the pan (about 3-5 minutes). Transfer skillet to the oven and cook for 12-15 minutes until set.
Remove and cool before slicing and serving.
Tips, Tricks, and FAQs for the BEST Frittata
Don’t overbeat your eggs. The key to a light, delicate frittata is to avoid overbeating the eggs. Beat the eggs just enough to blend the whites and yolks. Otherwise, the frittata will poof up in the oven and deflate while cooling.
Cooking a frittata requires low and slow heat. If you’ve ever made a frittata in the past and had it brown too much on the top of bottom, then make sure to lower your heat when cooking your ingredients and use enough oil to keep it from sticking and browning. Keep an eye on the frittata to prevent the top from browning while in the oven. An overcooked frittata is rubbery and not nearly as delicate.
I don’t have a 10 inch oven-proof skillet. No problem. You can use a larger or smaller skillet, or even a 2-quart baking dish for this easy frittata recipe. Just be prepared to adjust the cook time based on how much larger or smaller the pan is. If you use a larger pan, lower the cook time. If you use a smaller pan, increase it. You want the frittata to be set, but not brown on top.
If you don’t own an oven-safe skillet, don’t forget to lightly oil the baking dish before adding the mix-ins and egg mixture.
How to Serve and Store a Frittata
The best part about a frittata is that it can be served immediately, warm, room temperature, or even chilled. Once cooled to room temperature, this roasted red pepper and potato frittata can stand for up to an hour before needing to be refrigerated, so it’s perfect for a buffet brunch.
A cooled frittata can be refrigerated up to 1 day. Serve it cold, or bring to room temperature, or even reheat in a 300 degree oven before serving.
Serve topped with additional cheese, two spears of pickled asparagus (don’t knock it until you’ve tried it!), or herbs. This frittata is rich, so serving it alongside a light salad dressed with a tangy vinaigrette is the perfect pairing.
If you’re serving this easy frittata recipe for a brunch, consider making something sweet to go with it like my Chocolate Chip Raspberry Muffins or Cinnamon Swirl Bread.
Recipe Adaptations
- For a keto friendly frittata recipe, use 1 cup diced zucchini in place of the potato. Cook zucchini with the onion.
- Substitute ½ cup caramelized onions in place of the raw onion
- Substitute smoked mozzarella or gouda in place of the fresh mozzarella
- Swap out half of the mozzarella for 2 ounces of goat cheese before baking to add tanginess
Other Easy Frittata Recipes you’ll love
Roasted Red Pepper, Potato, and Mozzarella Frittata
Ingredients
- 8 large eggs
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 cup diced cooked potatoes
- 1 cup roasted red pepper
- 4 oz. fresh mozzarella cheese
Instructions
Preheat oven to 350 degrees Fahrenheit.
Gently whisk together eggs, milk, salt and pepper in a medium bowl. Set aside.
Heat olive oil in a 10" oven-safe skillet over medium heat. Add diced onion and cook, stirring occasionally until soft (about 5 minutes). Add garlic and sauté for 30 seconds until fragrant. Add roasted red pepper and potatoes and evenly distribute.
Pour the egg mixture into the skillet. Crumble mozzarella cheese over the top and cook just until the edges start to pull away from the pan (about 3-5 minutes). Transfer skillet to the oven and cook for 12-15 minutes until set.
Remove and cool before slicing and serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 199mgSodium: 315mgCarbohydrates: 9gNet Carbohydrates: 8gFiber: 1gSugar: 3gProtein: 11g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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