Sundried tomato, basil & sweet pepper frittata

I know what you're thinking....

...another frittata recipe?  Really?  Don't you have enough of those already? 

The answer is no. If you don't like them, I'm sorry...but they are delicious.  And I will continue making up different versions of them until my husband tells me to stop.  I don't see that happening anytime soon though. 

Weekends are when I make something special for breakfast.  It's sort of a tradition.  Some weekends we crave something sweet like waffles...sometimes we crave something savory like frittatas.  Whatever the craving, usually it includes at least a couple slices of bacon on the side...because let's be honest...bacon is the breakfast of champions.  We....are the champions, my friends.  

What weekend food traditions do you have?  I'd love to hear your comments below!

Sundried Tomato, Basil, & Sweet Pepper Frittata

Ingredients

4-5 eggs (cage free please!)

1/2 cup almond milk

Sea salt and black pepper

4-5 small baby red potatoes

1 tablespoon plus 1 tsp. olive oil

Pinch cayenne pepper

2 mushrooms, sliced

1/2 small yellow onion, chopped

1 cup red, yellow, and orange sweet peppers, chopped

1/3 cup sundried tomatoes, chopped

Handful of fresh basil, chopped

¼ cup shredded Parmesan cheese (You can substitute any other type of cheese if you’d like!  Feta or Gruyere would be great!)

Bacon (for topping)

Directions 

Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and 1/2 teaspoon black pepper.

Peel the potatoes and chop them into 1/2-inch cubes. In a 10-inch well-seasoned cast iron skillet (or regular skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cayenne and 1/2 teaspoon salt and stir. Cook the potatoes, stirring occasionally, until they are slightly browned and cooked through, about 10 minutes.

Meanwhile, in a small skillet heat 1 tsp. olive oil over medium heat.  Add mushrooms and cook about 2-3 minutes.  Add onions and peppers and cook a few minutes until softened slightly.  Add the mushroom onion mixture to skillet with potatoes after potatoes are done cooking.  Turn the heat down to low.  Sprinkle the sundried tomatoes and fresh basil over the top. 

Pour the whisked eggs over the potato mixture. Sprinkle the Parmesan cheese with your fingers over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (careful, the pan will be hot) and see that the middle is just barely set, about 10-15 minutes.

Set the frittata aside for a few minutes before slicing it. Sprinkle with more pepper and top with a slice of bacon if desired.  Serve and enjoy!