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Diary of a Foodie

Chile and Bell Pepper Frittata

Diary of a Foodie: Season Three: Chile Peppers: Playing with Fire

  • Active Time:30 min
  • Start to Finish:1 hr
April 2009
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  • 8 bacon slices, cut into 1-inch pieces
  • 3/4 lb organic waxy potatoes such as fingerlings, Peruvian purple, or Yukon Gold, sliced crosswise into 1/4-inch-thick rounds
  • 4 to 6 assorted hot and sweet chiles such as Hungarian wax, Cubanelle (Italian green frying pepper), habanero, serrano, and/or jalapeño
  • 1 yellow bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 3 garlic cloves, finely chopped
  • 1 cup sour cream
  • 12 large eggs
  • Preheat oven to 350ºF with rack in middle.
  • Cook bacon in an ovenproof 12-inch heavy skillet (preferably cast-iron) over medium heat until beginning to brown, about 5 minutes. Add potatoes, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
  • While potatoes cook, stem, seed, and devein chiles, then finely chop.
  • Add chiles and bell peppers to potatoes and cook, stirring occasionally, until peppers are softened, 10 to 12 minutes. Add garlic and cook, stirring occasionally, until pale golden, about 3 minutes.
  • Whisk together sour cream, eggs, 3/4 tsp salt, and 1/2 tsp pepper, then pour over vegetables in skillet.
  • Transfer skillet to oven and bake until eggs are just set, 18 to 24 minutes. Serve warm or at room temperature.