Ingredients
1
Yukon Gold potato, peeled, cut into 1/4-inch cubes
1
large red bell pepper, chopped
1
large onion, coarsely chopped
4
garlic cloves, finely chopped
3
tbsp chopped fresh oregano
3/4
tsp coarsely ground pepper
1
cup grated sharp cheddar cheese
Directions
1.
Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.
2.
Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
3.
Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.
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