Frittata Bites with Onions & Peppers

by Jennifer Columbo*

Makes 40 bite-size pieces

Ingredients:

1 large Spanish onion, cut into a small dice about ¼ inch pieces
1 pound Yukon gold potatoes, cut into small dice
1 bell pepper, any color, cut into small dice
8 extra large eggs
1 cup chopped parsley, or basil
salt and pepper to taste

Procedure:

In a large skillet heat olive oil, when nice and hot add potatoes, onions, bell pepper, salt and black pepper, turn down heat to medium and stir every 3 minutes or so, cook for 15 minutes.

In a large bowl beat the eggs with parsley salt and pepper

Prepare 9 by 13 inch pan (metal, glass or ceramic is fine) by spraying it with pam and then lining the bottom with parchment paper and then spraying the parchment

When potato mixture is done (potatoes should not be fully cooked) pour it into the 9 by 13 pan, and then pour egg mixture over top.

Bake in oven until egg mixture is set about 25 minutes in a 350 degree oven

Chipotle sour cream:
You can purchase chipotle peppers in adobo sauce in the Spanish isle of the grocery store.

Use one pepper for every cup of sour cream, blend in food processor or blender until smooth.

Enjoy!

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.