Potato, Red Pepper and Cheese Frittata

Cayenne pepper can be used in place of black pepper just to "kick it up" slightly.

• Ready In: 32 mins
• Serves: 3-4

Ingredients

• 1  potato, peeled (cut into about 1/4-inch cubes)
• 2  tablespoons  oil
• 1  tablespoon butter
• 1  large red bell pepper, seeded and chopped
• 6  green onions, chopped (can use more or less green onion, or use 1 large yellow onion, chopped)
• 1  tablespoon  minced fresh garlic (or to taste)
• 1  pinch dried oregano
• 8  large eggs
• 3  tablespoons  whipping cream (or use half and half)
•  salt and pepper
• 2  cups  grated cheddar cheese (can use more or less)

Directions

1. Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
2. Heat oil and butter in a large oven-proof skillet over medium heat.
3. Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
4. Add in the cooked potatoes and saute for 1 minute.
5. In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
6. Sprinkle the top with grated cheddar cheese.
7. Set the oven to broil.
8. Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
9. Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
10. Delicious!