Western Fritatta by Mom De Cuisine

Do you ever dream about food? I do. All the time. The last dream I had, I was on the set of Cooking for Real with Sunny Anderson. She told me to make a dish with what she had in her kitchen and all I remember seeing was bell peppers. So I chopped them, threw them in a pan and was cooking away. I wasn’t sure what I was making, but just kept picking things up, throwing them in a pot and stirring. Finally, right before I was going to look in the pot to see what exactly my concoction was, I heard:

“MOOOOMMMMMYYYYY…..MOOOOMMMMMYYYY….I’M AWAAAAKKKKE!!”

That last part was not my dream. That was C, at 5:30am telling me he was awake and ready to start the day.

I didn’t give much thought to the dream again until later that morning when we stopped by a nearby fruit stand to pick up some produce. I went through, picking up the usual: oranges, onions, strawberries, and various herbs. But then I came across the red and green bell peppers. With a quick flashback from my dream, I picked out a few of them as well.

When we got home a while later and I was putting the fruits and veggies away, I realized something: neither my husband or I (and certainly not the kids) care for bell peppers.

That night, I had nightmares. What was I going to make with these stupid peppers? And everything I tried, my husband spit out because he was so disgusted.

I spent the next few days pondering, googling, and worrying about what to do with them-determined not to make my nightmare into reality. Finally, I decided the only way I think I have ever seen my husband enjoy bell peppers in a Western omelet

Well, for the omelet-impaired (me) a frittata was the way to go. Voila: my nightmare ingredient turned into an easy breakfast that we both enjoyed (no spitting necessary!)

Western Fritatta Recipe

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2

Ingredients

  • 2-3 potatoes, chopped
  • 2 tablespoons butter
  • 1 medium-sized red bell pepper, chopped
  • 1 medium-sized green bell pepper, chopped
  • 1 onion, chopped
  • 5 sliced canadian bacon, chopped
  • 3 cloves garlic, finely chopped
  • 3 egg whites
  • 2 eggs
  • 1 tablespoon milk
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup cheddar cheese (chopped or shredded)
  • 2-3 tablespoons chopped chives
  • salt and pepper to taste

Preparation

Put potatoes in a medium sauce pan, cover with water and salt generously. Bring to a boil and cook10-15 minutes, or until the potatoes are almost fork tender. Drain.
Preheat oven to 400 degrees.
Melt butter in a oven-proof skillet (cast iron works best.)
Add potatoes and bacon. Sautee for 2-3 minutes, or until the potatoes begin to brown. Toss in the peppers and onions and sautee 2-3 minutes more or until the veggies soften.
Add garlic, red pepper, salt and black pepper.
While the veggies cook, whisk the egg whites, eggs and milk.
Pour eggs evenly over the veggies and potatoes. Top with cheddar cheese and chives.
Bake until the eggs are set and the cheese has melted, about 15 minutes.