Bell Pepper & Cheddar Frittata
Source: Adapted from a recipe by Melanie Barnard & Brokke Dojny
Servings 4

1 Yukon potato, peeled & cubed
3 tb good olive oil
1 red bell pepper chopped
1 onion chopped
4 garlic cloves (or to taste)crushed
3 tb fresh chopped cilantrillo or oregano or fresh basil

8 large eggs
1 tsp salt
3/4 tsp ground pepper
1 cup grated sharp cheddar

Cook the potato in salted water until tender. Drain. Heat oil in ovenproof skillet over med.-high heat. Add pepper & onion, sauté until tender. Add potato, garlic & oregano (cilantro or basil). Saute. Whisk eggs, salt & pepper. Pour over vegetables in skillet. Reduce heat to Med.-Low, cover skillet and cook until eggs are set around edges. Sprinkle with cheese. Preheat the broiler. Place skillet in broiler 4 to 5 inches from heat and cook until cheese is melted and just golden in color. Let the frittata stand for about 1 minute. Cut into wedges.