Garden Frittata
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Bursting with red potatoes, red and green peppers, and herbs. INGREDIENTS 2 medium-sized red-skinned potatoes, unpeeled and diced 1-1/2 tablespoons olive oil 1 medium-size sweet red pepper, diced 1 medium-size sweet green pepper, diced 1 medium-size onion, chopped 1/2 cup diced celery 1 clove garlic, chopped 6 eggs 2 tablespoons dry white wine or water 2 tablespoons chopped parsley 1 teaspoon dried basil, crumbled 1/4 teaspoon dried oregano, crumbled 1/4 to 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper Cook the potatoes in the oil in a medium-size, nonstick skillet over medium heat, tossing, until the potatoes are browned and almost tender, for about 10 minutes. Add the red and green peppers, the onion, celery, and garlic, and cook for 5 minutes more. Whisk the eggs with the wine or water in a small bowl. Mix in the parsley, basil, oregano, salt, and pepper. Pour the egg mixture over the vegetables. Reduce the heat to low and cook, without stirring, for 10 to 15 minutes, or until the frittata is almost set; the top still will be wet. Meanwhile, preheat the broiler. Broil the frittata for 2 to 3 minutes, or just until the top is set. Invert the frittata onto a serving plate. Cut the frittata into quarters and serve. Makes 4 servings NOTE - To cook the frittata completely on the stove top, cover the skillet for the last 5 minutes of cooking to set the eggs.