Vegetable Frittata

Name: Vegetable Frittata
Ingredients: 2 large (8 oz. each) baking potatoes, scrubbed and sliced thin (4 c.); 2 Tbsp. olive oil; 2 medium size onions, halved lengthwise and cut in thin wedges (3 c.); 1 medium size red bell pepper, cored, seeded and cut in thin strips; 1 c. frozen green peas, thawed; 8 large eggs; 1 tsp. salt; 1/2 tsp. hot pepper sauce

8 ingredients

6 steps

Ingredients

2 large (8 oz. each) baking potatoes, scrubbed and sliced thin (4 c.)
2 Tbsp. olive oil
2 medium size onions, halved lengthwise and cut in thin wedges (3 c.)
1 medium size red bell pepper, cored, seeded and cut in thin strips
1 c. frozen green peas, thawed
8 large eggs
1 tsp. salt
1/2 tsp. hot pepper sauce

Directions

1

Adjust shelves to divide oven in thirds.
2

Heat oven to 450°. Grease 2 jelly roll pans and one 8-inch square baking dish.
3

Toss potato slices with 1 tablespoon of oil; spread in a single layer in 1 jelly roll pan.
4

Toss onions and bell pepper with remaining tablespoon of oil.
5

Spread in a single layer in other jelly roll pan.
6

Bake both pans 12 to 15 minutes, stirring once, until vegetables are just tender.