Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
6 SERVINGS
- 1 cup red bell pepper, sliced
- 1 cup onion
- 12 large eggs
- 1/4 cup milk
- 1 knorr parsley minicube
- 1 Tbsp. knorr tomato bouillon with chicken flavor
- 1/2 lb. new potatoes
- 1/2 cup mexican blend cheese
- 2 Tbsp. olive oil
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat oven to 400°F. Beat eggs, milk and Knorr® Cilantro MiniCube in medium bowl; set aside.
- Heat olive oil in 12-inch oven-proof nonstick skillet** over medium-high heat and cook red pepper and onion, stirring occasionally, 3 minutes or until tender. Add potatoes and Knorr® Tomato Bouillon with Chicken flavor and cook about 2 minutes. Stir in egg mixture. Cook over low heat, while lifting set edges of frittata with spatula and tilting pan to allow uncooked mixture to flow to bottom until eggs are almost set, about 5 minutes. Remove from heat, then sprinkle with cheese. Bake 8 minutes or until knife inserted in center comes out clean. Transfer frittata onto serving platter.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes