Mediterranean Frittata

• 18 bunch fresh marjoram
• 18 bunch fresh parsley
• 8 eggs
• salt and pepper
• 2 tablespoons olive oil
• 12 onion, sliced thin
• 1 garlic clove, minced
• 1 green pepper, sliced thin
• 12 lb new potato, boiled and sliced
• 12 shrimp, peeled & deveined (21-25 count)

1. Preheat oven to 350*.
2. Finely chop marjoram leaves and parsley.
3. Combine with the eggs and salt & pepper, beating lightly.
4. In a 10" ovenproof skillet, saute the onion & garlic in the olive oil until soft.
5. Add the green pepper and potatoes, heating through.
6. Place the shrimp in the pan, arranging 3 in each quarter.
7. Pour the eggs over all.
8. Bake @ 350* for 30 minutes, or until the eggs set.
9. Cool 5 minutes, then turn out onto a platter.
10. Cut into quarters to serve.

marjoram, parsley, eggs, salt, olive oil, onion, garlic, green pepper, new potato, shrimp

Taken from www.food.com/recipe/mediterranean-frittata-385848 (may not work)