Potato Frittata with Red Pepper Sauce

This flavorful sauce adds a pop of color and is an easy way to introduce babies to walnuts. Make Ahead: Refrigerate the frittata for up to 3 days and the sauce for up to 2 days. Serve the frittata cold, gently heated, or at room temperature. Cooking Tip: Use store-bought roasted red peppers, or roast and peel your own: Broil a whole red bell pepper until blackened on all sides. Transfer to a bowl, cover with plastic wrap, and let the pepper steam for 15 minutes. The charred skin should slide right off.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

To make the sauce, combine all the sauce ingredients in a food processor and process until smooth. Refrigerate until ready to serve

Step 3

To make the frittata, place the potatoes in a medium saucepan. Cover with an inch of water, add the salt (if using), and bring to a boil. Boil for 3 minutes, then drain.

Step 4

In a large bowl, beat the eggs, milk, salt (if using), and black pepper to taste

Step 5

Heat the olive oil in a 10-inch broiler-safe pan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the partially cooked potato cubes and cook for another 2 minutes.

Step 6

Pour the egg mixture into the pan and cook for 2 minutes. Sprinkle on the shredded cheese. Bake for 15 minutes

Step 7

Switch the oven to broil and broil the frittata until golden brown and no longer jiggly. Cool for at least 10 minutes.

Step 8

Cut the frittata into cubes and serve with the sauce for dipping or smearing.