- 7 eggs.
- 1 potatoes, diced.
- 1 small onion, chopped.
- ¼ cup diced green pepper.
- ¼ cup diced read pepper.
- 1 clove garlic, minced.
- 2 tbsp olive oil.
- 1 tbsp grated Parmesan.
- 1 ½ tsp salt.
- ½ tsp ground black pepper.
Directions:
1- In an omelette pan over medium high heat, saute peppers, onions, and garlic in olive oil for 5 minutes.
2- Add potatoes, 1 tsp salt and ¼ tsp blacke pepper. Continue to cook until potatoes are soft.
3- In mixing bowl, lightly beat eggs with the rest of salt and pepper.
4- Pour egg mixture over vegetables in the omelette pan.
5- Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown.
6- Using a plate if necessary, flip frittata. Sprinkle with cheese. Cook until eggs are cooked through.
7- Serve warm or at room temperature.