Serve with: Sourdough toast and a mixed green salad. Dessert: Oversize brownies.
Ingredients
1 Yukon Gold potato, peeled, cut into 1/4-inch cubes 2 1/2 tablespoons olive oil 1 large red bell pepper, chopped 1 large onion, coarsely chopped 4 garlic cloves, finely chopped 3 tablespoons chopped fresh oregano
8 large eggs
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1 cup grated sharp cheddar cheese
Preparation
Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; saut until tender, about 6 minutes. Add potato, garlic, and oregano; saut 1 minute.
Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.
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