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Lunch recipe · from the recipe book

Potato, Pepper and Onion Frittata with Peaches

A thick, tender frittata layered with golden potatoes, sweet caramelized peppers and onions and melty mozzarella, served with juicy peaches and cherries.

Potato, Pepper and Onion Frittata with Peaches

Ingredients

  • 9 large450 gEggs
  • ¼ cup (60 ml)60 gMilk, 2%
  • 2 small300 gRed potatoescut into thin half-moons
  • 1½ medium160 gYellow onionthinly sliced
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 2½ oz70 gPart-skim mozzarellashredded
  • ½ cup leaves10 gFresh basiltorn
  • 1½ tbsp20 gOlive oil
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 medium300 gPeachessliced
  • 1⅓ cups pitted200 gSweet cherrieshalved

Steps

  1. Preheat the oven to 375°F (190°C). Slice the potato, onion, red bell pepper and green bell pepper before you start cooking.
  2. Heat half of the olive oil in a 10-inch oven-safe skillet over medium heat. Add the potato in an even layer and cook, turning now and then, until golden and just tender, about 10 minutes.
  3. Add the remaining half of the olive oil, then the onion, red bell pepper and green bell pepper. Cook, stirring, until soft and lightly caramelized, about 8 minutes. Stir in the oregano.
  4. In a bowl, whisk the egg with the milk, salt and black pepper until smooth.
  5. Spread the vegetables evenly in the skillet, pour the egg mixture over them and scatter the mozzarella on top. Cook without stirring for 2 minutes until the edges begin to set.
  6. Move the skillet to the oven and bake until the center is set and puffed, 12 to 15 minutes, reaching 160°F (71°C) in the center.
  7. Rest the frittata 5 minutes, scatter the basil over it and cut into 4 wedges.
  8. Toss the peach and cherries together in a bowl and serve alongside the frittata.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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