Mediterranean Frittata

I clipped this recipe from the newspaper, but haven't got around to trying it yet. It seems fairly easy to throw together and yet the addition of shrimp makes it a little more special. NOTE: Cooking time does not include time to boil the potatoes

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄8 bunch fresh marjoram
• 1⁄8 bunch fresh parsley
• 8  eggs
•  salt and pepper
• 2  tablespoons olive oil
• 1⁄2 onion, sliced thin
• 1  garlic clove, minced
• 1  green pepper, sliced thin
• 1⁄2 lb new potato, boiled and sliced
• 12  shrimp, peeled & deveined (21-25 count)

Directions

1. Preheat oven to 350*. Finely chop marjoram leaves and parsley. Combine with the eggs and salt & pepper, beating lightly.
2. In a 10" ovenproof skillet, saute the onion & garlic in the olive oil until soft. Add the green pepper and potatoes, heating through.
3. Place the shrimp in the pan, arranging 3 in each quarter. Pour the eggs over all.
4. Bake @ 350* for 30 minutes, or until the eggs set.
5. Cool 5 minutes, then turn out onto a platter. Cut into quarters to serve.