Potato and Roasted Pepper Frittata

Here's a quick and delicious recipe that works just as well for breakfast as dinner. I love frittatas because they are so versatile, you can toss in just about anything, much like you would an omelette. All you need to recreate this version is a few simple ingredients.

Ingredients:

• 1/2 medium onion, thinly sliced
• 2 red potatoes, diced into 1" cubes
• 1 roasted bell pepper (I used yellow, but you can use any color you like)
• 3 eggs
• 1/4 cup grated sharp cheddar cheese (I recommend Cabot cheddar)
• salt and pepper

Instructions:

• In an oven-safe skillet with some olive oil, add the onion and cook until translucent.
• Add the potatoes and cook for 8-10 minutes over medium heat to avoid burning the onion.
• Add the pepper (it should be diced to pieces the same size as the potato)
• Add the eggs, salt and pepper, and cheese
• Cook for a few minutes on the stove before placing the skillet in a preheated 350F oven, or under the broiler until the eggs have cooked completely.

This is what it should look like when it has finished cooking.

It can be served warm or cold (I prefer it warm) and would be great accompanied by a mixed green salad.