Name: Potato, Bell Pepper, and Cheddar Filling
Total time: 40 min
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

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 the pan. A 425-degree oven proved to be the best choice for creating a lightly browned exterior without overcooking the eggs, and a few different options for flavorful filling combinations keep everyone happy.

Before You Begin

High quality cheddar makes a difference here. Do not use dried basil in this (or any other) recipe. Use this filling in our Muffin Tin Frittatas.

Instructions

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add potatoes, onion, bell pepper, and salt and cook, stirring occasionally, until potatoes are tender, 10 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer to bowl and let cool for 15 minutes. Stir in cheddar and basil.