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
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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.
