The Kitchn former editor Emma Christensen credits this frittata recipe for getting her on board with this any-time-of-day dish. The prep is quite simple, and for the purposes of the August 19 Twenty Bag, a perfect pairing—it whips into a lovely one-dish meal four of the bag’s ingredients. I subbed a handful of the lunchbox peppers for the red bell.

Thanks, Emma, for getting me on board with my first frittata!

Ingredients

1 large onion, diced

5 small red potatoes (1 to 1 1/2 pounds), diced

1 medium red bell pepper, diced

1 teaspoon fresh thyme (or 1 1/2 teaspoons dried)

8-10 large eggs, whisked until frothy

4 ounces Gouda, cut into cubes

Instructions

Preheat the oven to 400°F.

Warm a teaspoon of olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. When the oil is hot, add the onions and a pinch of salt. Sauté until the onions are translucent and just starting to turn brown, 5 to 7 minutes.

Stir in the potatoes and another pinch of salt, and lower the heat to medium. Cover and let the potatoes steam for 4 to 5 minutes. Uncover and stir in the peppers and thyme. Re-cover the pan and continue steaming for another 4 to 5 minutes, or until the potatoes are tender. Taste and adjust the seasonings.

Scatter the cubes of Gouda evenly over the vegetables, then pour the eggs over top. Shake and tilt the pan to make sure the eggs are evenly distributed.

Put the entire pan in the oven and bake for 8 to 10 minutes, until the eggs are completely set and beginning to pull away from the sides, and a knife inserted in the middle comes out clean. Let the frittata cool for a few minutes and then slice it into wedges.

Serve this frittata with a simple green salad and a crusty piece of bread. Leftovers will keep for 5 days and are excellent eaten hot or cold!

Emma Christensen

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.