No-Cheese Potato and Red Pepper Frittata

Potatoes, red peppers, zucchini and onions were pretty much all the vegetable matter I had in my fridge.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, thinly sliced
• 1  medium potato, thinly sliced
• 1  small zucchini, thinly sliced
• 1  red pepper, diced
• 1⁄4 cup white wine
• 4 -5  leaves fresh sage
• 1⁄2 teaspoon salt
•  fresh ground pepper, to taste
• 6  eggs, beaten
• 1⁄2 teaspoon salt
•  grated parmesan cheese (optional)

Directions

1. Heat olive oil on medium-high in a large, oven-proof skillet.
2. Sauté onions, potatoes and salt until translucent, about 5 minutes.
3. Add white wine and zucchini. Cover and cook for 3 minutes.
4. Turn heat down to medium-low. Add red peppers and sage.
5. Preheat the broiler on your oven.
6. In a large bowl, whisk together eggs and salt.
7. Pour eggs over vegetables evenly; cover and cook until set (about 5-10 minutes).
8. Sprinkle ground pepper on top. If using cheese, sprinkle evenly on top as well.
9. Put skillet in oven (or transfer to an oven-proof dish first) for 3 minutes until centre is done.