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Bear Mountain Lodge B&B


Potato, Roasted Red Pepper & Leek Frittata




14 eggs
2 cups milk
1 cup shredded cheese blend (We use BelGioioso 4 Cheese Blend)
1 large red potato, diced
1⁄4 cup roasted red peppers, diced 1⁄4 cup leeks, sliced into half-moons
1⁄2 tsp herbs de provence
1⁄2 tsp Worcestershire sauce 1⁄2 tsp ground mustard
1 1⁄2 tsp salt
3/4 tsp pepper
2 tbs butter
Scallions to garnish


Melt butter in a 12” nonstick frying pan set on medium-low heat – be sure to coat the sides of the pan with the butter as well.
When bubbly, add potato and red peppers.
Cook for a couple of minutes then add herbs de Provence and a pinch of salt and pepper.
Cook until lightly brown then add leeks and cook about 3 minutes more.
While this is cooking, put eggs, milk, ground mustard, Worcestershire, and the rest of the salt and pepper into a blender and blend well.
Pour into a frying pan over veggies and cover. Cook about 20 minutes on the stovetop then cover with cheese.
Continue cooking on the stovetop for an additional 5 minutes then place into the broiler for 5-10 minutes to brown cheese and finish cooking.
Cut into 6 or 7 slices and garnish with scallions.