CHEF JEFF — ONE BYTE AT A TIME: Potato-Pepper Frittata

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If you’re looking for the perfect accompaniment to any meal — from an elegant breakfast/brunch to a sit-down dinner — consider the following recipe from the Idaho Potato Commission.

Potato-Pepper Frittata

24 eggs

2 cups red bell peppers, chopped

2 cups green bell peppers, chopped

2 cups onions, chopped

2 teaspoons oil

4 pounds Idaho potatoes, peeled, cooked, quartered

½ teaspoon salt

½ teaspoon black pepper

Whisk eggs with 1 tablespoon cold water; reserve. Saute peppers and onions in oil until tender; reserve. Cut potatoes in 1/8-inch slices; distribute among 24 nonstick, 3-ounce muffin cups. Top with reserved pepper mixture; pour in reserved eggs. Bake at 375 degrees 10 minutes; lower heat to 325 degrees. Continue baking 15 minutes. Cool 5 minutes. Remove from tins; serve hot.

Yield: Serves 24.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, life, food, recipes, frittata