This is one of the easiest breakfast dishes you can prepare. You can put any combination of vegetables and cheeses in you frittata. It's a great way to use up bits of this vegetable or that little cube of cheese that's sitting forlorn in the fridge. Today I had a few Yukon Gold potatoes, a little bit of onion and green bell pepper and Manchego cheese. Bippity, Boppity, Boo! Breakfast is served! This would also be perfect for a light lunch or dinner served with a salad.
1 T. olive oil
1 cup diced potatoes
1/4 cup small diced onions
1/4 cup small diced green bell pepper
5 jumbo eggs or 6 large eggs, lightly beaten
1/4 cup milk
1/2 t. salt
1/2 t. black pepper
1 1/2 cup shredded Manchego cheese, divided
In an ovenproof skillet, at least 9 inches in diameter, heat olive oil over high heat. Add potatoes and lower heat slightly and allow potatoes to cook and begin to brown.
Lower the heat to medium and add the onions and green bell peppers. Cook, stirring occasionally, until the vegetables begin to soften.
Add milk, salt, pepper and 3/4 cup of the shredded cheese to the lightly beaten eggs.
Lower the heat to low and slowly pour the egg mixture on top of the potatoes and veggies. DO NOT STIR.
Let cook for 5 minutes. Preheat broiler while frittata cooks.
Add remaining cheese on top of frittata. Place under broiler for 2 - 3 minutes or until cheese is brown and bubbling.
Top with chopped parsley, let rest for 2 - 3 minutes and serve!