Southwest Potato & Bell Pepper Frittata
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Southwest Potato & Bell Pepper Frittata

Southwest Potato & Bell Pepper Frittata

with Cheddar, Tomato & Hot Sauce Crema

There’s just so much to love about a frittata! It’s easy, filling, looks impressive, and you can serve it any time of day. Here’s how: You’ll beat eggs with shredded cheddar and pour the mixture over Southwest-spiced caramelized onion and bell pepper (hello, flavor!) and diced potato. While the eggs are cooking on the stove, you’ll mix up a bold, tangy hot sauce crema to drizzle over your creation. This vegetarian lunch, brunch, late-night snack, or dinner idea is also a leftovers bonanza that tastes even better the next day (we can confirm!)

Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

12 ounce


1 unit

Green Bell Pepper

1 unit

Yellow Onion

2 tablespoon

Cream Cheese

(Contains Milk)

4 unit


(Contains Eggs)

½ cup

Cheddar Cheese

(Contains Milk)

2 tablespoon

Southwest Spice Blend

1.5 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

1 unit


Not included in your delivery

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories170 kcal
Fat11 g
Saturated Fat6 g
Carbohydrate12 g
Sugar2 g
Dietary Fiber1 g
Protein6 g
Cholesterol115 mg
Sodium260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Bowl
Medium Pan
Small Bowl



• Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a small pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 10-12 minutes. Drain.


• Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper.


• Place cream cheese in a medium microwave-safe bowl; cover. Microwave until softened, 25-30 seconds. Whisk in eggs*, ¾ tsp salt (1¼ tsp for 16 servings), and pepper. Stir in half the cheddar.


• Melt 2 TBSP butter (4 TBSP for 16 servings) in a medium, preferably nonstick, pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until lightly browned, 3-4 minutes. Add bell pepper; cook, stirring, until softened, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.


• Return pan to medium heat. Melt 1 TBSP butter, then stir in cooked potatoes, onion mixture, and Southwest Spice Blend (for 16 servings, use 1 TBSP butter, half the cooked potatoes, half the onion mixture, and half the Southwest Spice Blend); season with salt. Stir in egg mixture; top with remaining cheddar (for 16, use half the egg mixture and half the remaining cheddar). Cover pan with lid or foil and cook until frittata is set in the middle, 5-7 minutes. Transfer to a plate. (For 16, repeat to make second frittata.)


• When ready to serve, in a small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency; season with salt. Dice tomato; season with salt and pepper. Carefully cut frittata into 8 wedges (16 wedges for two frittatas) and reheat if necessary (see tip on left). Divide between plates; top with crema and tomato. Serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.