The Easy Potato and Pepper Frittata is a simple, filling dish made with tender potatoes, sweet bell peppers, and fluffy eggs, all cooked together into a golden, tasty meal. It’s a perfect pick when you want something quick but still satisfying and packed with flavor.
I love making this frittata because it doesn’t require many ingredients, yet it feels special and comforting. The potatoes get soft and just a little crispy around the edges, and the peppers add a nice pop of color and sweetness that brightens up every bite. I usually toss in some herbs or cheese if I have them on hand, which takes it to another level without much extra effort.
My favorite way to enjoy this dish is warm right out of the pan for breakfast or brunch, paired with a simple side salad or some crusty bread. It’s also great leftover and easy to pack for lunch the next day. This frittata is one of those meals that feels homemade and cozy but is surprisingly quick to pull together—perfect for any day of the week!
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a soft, creamy texture. If you prefer something firmer, try Yukon Golds. Sweet potatoes work too for a sweeter twist.
Bell Peppers: Red and green peppers add color and sweetness. You can swap with yellow or orange peppers for a milder flavor or use mild poblano for a little kick.
Eggs: Fresh large eggs are best for fluffiness and structure. For a dairy-free version, skip the milk or use a splash of almond milk instead.
Cheese (optional): Cheddar adds sharpness, but you can try mozzarella, feta, or goat cheese. If you want to keep it dairy-free, just omit the cheese or use a plant-based alternative.
How Can I Cook the Frittata Without Using an Oven?
If you don’t have an oven or prefer stove-top cooking, you can finish the frittata on the stove with a lid:
- After pouring in the eggs, cook on low heat without stirring for a few minutes until edges start to set.
- Cover the skillet with a tight-fitting lid. This traps steam to help cook the top gently.
- Cook for about 8-10 minutes on low, checking occasionally to avoid burning the bottom.
- Once the eggs are firm and cooked through, remove from heat.
This method keeps the frittata tender and avoids over-browning. Using a non-stick, oven-safe skillet makes both ways easy and cleanup simple!
Equipment You’ll Need
- Oven-safe non-stick skillet – perfect for cooking potatoes and finishing the frittata in the oven without extra dishes.
- Mixing bowl – for whisking eggs and milk together smoothly.
- Whisk or fork – to beat the eggs well and mix ingredients evenly.
- Spatula – helpful for loosening edges if needed and serving the frittata.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for extra protein and smoky flavor.
- Mix in spinach or kale for a boost of greens and added texture.
- Use feta or goat cheese instead of cheddar for a tangier taste.
- Sprinkle in some smoked paprika or chili flakes for a little heat and depth.
Easy Potato and Pepper Frittata
Ingredients You’ll Need:
Vegetables:
- 3 medium potatoes, peeled and diced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 green onions, chopped for garnish
- Fresh herbs such as parsley or chives, chopped (optional)
Egg Mixture:
- 6 large eggs
- ¼ cup milk (optional, for fluffiness)
- ½ cup shredded cheese (cheddar or your choice) – optional
- Salt and black pepper, to taste
Other:
- 2 tablespoons olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the vegetables and whisk the eggs. Cooking the potatoes and peppers on the stove will take around 15 minutes, and baking the frittata in the oven will add roughly 8-12 minutes. In total, expect to spend about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Cook the Vegetables:
Start by heating the olive oil in an oven-safe non-stick skillet over medium heat. Add the diced potatoes and cook, stirring often, until they begin to soften and turn lightly browned. This should take about 10 minutes. Next, add the sliced red and green bell peppers along with the minced garlic, cooking for another 5 minutes until the peppers become tender.
2. Make the Egg Mixture:
While the vegetables cook, whisk together the eggs, milk (if using), salt, and pepper in a medium bowl until the mixture is smooth. If you like, stir in the shredded cheese to add creamy richness to your frittata.
3. Combine and Cook the Frittata:
Pour the egg mixture evenly over the cooked potatoes and peppers in the skillet. Let it cook on the stove without stirring for 3 to 4 minutes, allowing the edges to start setting. Then, transfer the skillet to your preheated oven and bake for 8 to 12 minutes, or until the eggs are fully set and the top is lightly golden.
If you prefer not to use the oven, cover the skillet with a lid and cook on low heat until the eggs are firm and set.
4. Serve and Enjoy:
Remove the frittata from the oven or stove and let it cool slightly. Sprinkle with chopped green onions and fresh herbs for a fresh finish. Slice it up and serve warm. It’s delicious alongside a crisp salad or crusty bread!
Can I Use Frozen Potatoes for This Frittata?
Yes, you can use frozen diced potatoes to save time. Just make sure to thaw them completely and pat dry before cooking to avoid excess moisture in the pan.
Can I Make This Frittata Ahead of Time?
Absolutely! Prepare and cook the frittata, then refrigerate it in an airtight container for up to 2 days. Reheat gently in the oven or on the stove before serving.
What Can I Substitute for Bell Peppers?
If you don’t have bell peppers, try using zucchini, cherry tomatoes, or spinach. These veggies add great flavor and texture while keeping the dish colorful.
How Should I Store Leftovers?
Store leftover frittata in the fridge in an airtight container for up to 3 days. Reheat in a microwave or oven until warmed through, being careful not to overcook to keep it moist.
