Onion, Tomato, Garlic, and Potato Frittata

1.5 pounds Cooked Red Potatoes, sliced
1 medium White Onion , chopped
4 cloves Garlic, raw, chopped
1 pint Grape Tomatoes, cut in half
1 cup Sweet Peppers, chopped
12 Eggs
1 cup Mozzarella shredded Part Skim cheese
2 Tbsp Fresh Basil, sliced thin
2 Tbsp Extra Virgin Olive Oil
salt & pepper, if desired

Whisk together eggs, basil, salt, and pepper in large bowl.


Cook onions, garlic in olive oil in a 12-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden.

Add tomatoes and peppers to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.

Add the potatoes and distribute evenly in pan.

Pour egg mixture over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).

Remove lid and broil frittata 5 to 7 inches from heat until set and frittata is golden brown, about 5 minutes.

Let cool slightly, slide spatula around edges and cut into 12 pieces.









Number of Servings: 8

Recipe submitted by SparkPeople user LBURKELL.