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Heat the olive oil in a nonstick frying pan. Add the potatoes, red peppers, and onions, and cook for 5 minutes, or until the vegetables are soft.
Pour the egg mixture into the pan. With a fork, evenly distribute egg mixture to the edges of the pan.
Cook for approximately 3 to 4 minutes with a lid on. Carefully flip the frittata over and cook for another 2 minutes. Serve hot or cold.
SERVINGS: 4
Calories: 382
Total Fat: 27 grams
Saturated Fat: 8 grams
Protein: 19 grams
Total carbohydrates: 15 grams
Sugar: 3 grams
Fiber: 2 grams
Cholesterol: 335 milligrams
Sodium: 561 milligrams
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Smoked Ham, Gruyere and Caramelized Onion Frittata
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By mami26
on February 09, 2012
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very easy, fast and delicious!
By findomenico
Glastonbury, CT
on January 01, 2012
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This was a very tasty dish, brought me back to the times I spent in Sicily with my family
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