Olive-Potato Frittata

This has a little bit of a Greek flair with the olives and the feta cheese. Great for brunch or makes an easy appetizer sliced into individual wedges.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  cups  thinly sliced  red potatoes
• 1  medium red onion, thinly sliced
• 2  cloves garlic, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 8  eggs
• 2  tablespoons  chopped fresh oregano
• 1⁄4 teaspoon salt
• 1⁄2 cup  pitted kalamata olive, sliced
• 1⁄3 cup  crumbled feta cheese
• 1  tablespoon  finely shredded parmesan cheese

Directions

1. In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
2. Lift lid and season with salt and pepper.
3. With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
4. While potatoes are cooking, beat eggs in a bowl with oregano and salt.
5. Pour the eggs over the potatoes when the potatoes have become tender.
6. Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
7. Sprinkle frittata with feta and parmesan cheeses.
8. Place frittata under the broiler and cook for 1-2 minute or until top is set.
9. Cut frittata into wedges and serve hot.