Potato, Bell Pepper, and Cheddar Filling

Name: Potato, Bell Pepper, and Cheddar Filling
Yield: Makes enough for 12 muffin tin frittatas
Ingredients: 2 tablespoons, olive oil; 8 ounces, Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin; 1 , large onion, chopped fine; 1 , large red bell pepper, stemmed, seeded, and chopped; 1/2 teaspoon, salt; 2 , garlic cloves, minced; 6 ounces, sharp cheddar cheese, shredded (1 1/2 cups); 3 tablespoons, minced fresh basil

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Appears in Cook's Country August/September 2013

Cheese

Vegetables

What looks like a muffin but tastes like an omelet? And where has this delicious and handy recipe been all our lives?

SERVESMakes enough for 12 muffin tin frittatas

TIME40 minutes

Potato, Bell Pepper, and Cheddar Filling

WHY THIS RECIPE WORKS

To make this traditional egg dish in individual, brunch-friendly portions, we pour our custard into a muffin tin before baking. Increasing the fat in the mixture by opting for half-and-half instead of milk helps the frittatas release from t...

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