A delightful and hearty frittata featuring a medley of vegetables and potatoes, perfect for any meal.
Heat the olive oil in a nonstick skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the chopped red bell pepper, onion, and minced garlic to the skillet. Sauté until softened.
Stir occasionally to avoid burning and ensure even cooking.
Stir in the diced white potatoes and thyme. Cook until the potatoes are tender.
Cut the potatoes into small, even pieces for quicker cooking.
Preheat the broiler to high.
Position the oven rack about 6 inches from the broiler for even browning.
In a mixing bowl, whisk together the eggs, salt, and black pepper. Pour the mixture over the vegetables in the skillet.
Whisk the eggs thoroughly to incorporate air for a fluffier texture.
Reduce the heat to low and cook until the eggs are set around the edges.
Avoid stirring to allow the frittata to set properly.
Place the skillet under the broiler and cook until the top is golden brown.
Keep an eye on the frittata to prevent over-browning.
Let the frittata rest for 5 minutes before slicing and serving.
Resting allows the frittata to firm up, making it easier to slice.
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