8 large eggs
¼ C red pepper, diced small
¼ C red onion, diced small
2 tsp garlic powder
1 Tbsp unsalted butter
½ C baby potatoes, halved
1 Tbsp parsley, chopped, plus extra for garnishing
1 1/2 tsp and 1 tsp salt, divided
½ tsp and ¼ tsp ground pepper, divided
½ Tbsp olive oil
Prepping time: 20 minutes / Cooking time: 25–30 minutes (excludes sous vide cooking time)
After removing the cast iron frittata from the oven, crack open the poached eggs on top, garnish with additional chopped parsley, and serve.
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