Pepper and Potato Frittata

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The operation mightiness dependable boring, but it isn't. "Art of Eating" exertion Edward Behr learned it from Lucy Dinapoli, whose parent came from Catania, Sicily. He cooked the frittata successful a heavy, well-seasoned 10-inch cast-iron skillet, with a lid borrowed from different pot.

You'll announcement that Behr calls for "excellent, fresh-tasting olive oil" here; for champion results, effort to usage lipid that was harvested this autumn season. We recovered a bully Italian marque astatine Dean & Deluca.

It's bully blistery oregon chill oregon arsenic leftovers, successful a sandwich with crusty Italian bread.

Ingredients

measuring cup

Servings: 2-4 Makes 2 main-course servings oregon 4 first-course servings

5 tablespoons excellent, fresh-tasting olive lipid (see headnote)
1 ample (12 ounces) russet potato, chopped into quarters, past chopped into 1/4-inch slices
1 mean greenish doorbell pepper, stemmed, seeded and chopped into bladed slices
1 mean onion, chopped into bladed slices
1 mean clove garlic, precise finely chopped
6 ample eggs
Kosher brackish oregon good oversea salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 4)

Calories
350
Fat
24 g
Saturated Fat
5 g
Carbohydrates
20 g
Sodium
180 mg
Cholesterol
315 mg
Protein
12 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Behr's "The Art of Eating Cookbook: Essential Recipes From the First 25 Years" (University of California Press, November 2011).

Tested by Frances Stead Sellers.

Published October 18, 2011

Updated March 14, 2026